Lamb Curry

1 1/2 kg Leg of lamb, boned

1 tb Coriander seeds

2 ts Black peppercorns

2 ts Cardomom seeds

2 ts Cumin seeds

1/2 Cinnamon stick, crumbled

2 tb Oil

1 lg Onion, chopped

2 Garlic cloves, crushed

2 ts Fresh ginger, grated

Stem of lemon grass, 10 cm -long 15 oz Can tomatoes

2 c Water

1 c Coconut milk

1. Remove fat from lamb, cut lamb into 2.5 cm cubes.

2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin

seeds, cloves and cinnamon. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove.

4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion

is tender. Add spice mixture, stir-fry for 3 minutes. 5. Return lamb to pan with undrained, crushed tomatoes, water and coconut

milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat. Source: Indonesian Cooking