Recipe: Lamb Curry
For 6 Persons
Category: Lamb
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
back