Monday, December 25, 2006

Lamb Curry Recipes

Ingredients :
1,5 kg leg of lamb boned
1 tablespoons coriander seeds
2 teaspoons black peppercorns
2 teaspoons cardamom seeds
2 teaspoons cumin seeds
6 whole cloves
½ cinnamon stick, crumbled
2 tablespoons oil
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger, stem of lemon grass, 10 cm long
400 g can tomatoes
2 cups water
1 cup coconut milk

How to make :
Remove fat from lamb, cut lamb into 2.5 cm cubes
Finely grind coriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
Heat oil in a pan, add lamb in three batches, fry until brown, remove.
Add onion, garlic, ginger add lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes.
Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to the boil. Reduce heat to low, simmer, uncovered, stirring often, for 1 ½ 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 meat fork. Instead they eat lamb, beef and goat.

Preparation time : 15 minutes
Cooking time : 1 hour serve 6

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