Lamb Curry
Recipe
- Title:
- Lamb Curry
- Categories:
- Mideast, Lamb
- Yield:
- 6 servings
Ingredients
- 1 1/2 kg Leg of lamb, boned
- 2
- Garlic cloves, crushed
- 1 tb Coriander seeds
- 2 ts Fresh ginger, grated
- 2 ts Black peppercorns
- Stem of lemon grass, 10 cm
- 2 ts Cardomom seeds
- -long
- 2 ts Cumin seeds
- 15 oz Can tomatoes
- 1/2
- Cinnamon stick, crumbled
- 2 c Water
- 2 tb Oil
- 1 c Coconut milk
- 1 lg Onion, chopped
Ingredients
- 1. Remove fat from lamb, cut lamb into 2.5 cm cubes.
Ingredients
- 2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin
- seeds, cloves and cinnamon.
Ingredients
- 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove.
Ingredients
- 4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion
- is tender. Add spice mixture, stir-fry for 3 minutes.
Ingredients
- 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.
Directions
- NOTE: This curry is very mild.
- If you prefer a spicier one, add 1 to 4 chopped red chillies.
Directions
- HINT: Most Indonesians are Muslims and therefore do not eat pork.
- Instead they eat lamb, beef and goat.
Directions
- Source: Indonesian Cooking
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