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Lamb Curry

Lamb Curry
Main Ingredient: Lamb and Mutton Tomatoes

Course: Curries

Cuisine: Indian

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Lamb Curry ingredients

  • 1 1⁄2 kg Leg of lamb, boned
  • 1 T Coriander seeds
  • 2 t Black peppercorns
  • 2 t Cardomom seeds
  • 2 t Cumin seeds
  • 1⁄2 Cinnamon stick, crumbled
  • 2 T Oil
  • 1 large Onion, chopped
  • 2 garlic cloves, chopped
  • 2 t Fresh ginger, grated
  • Stem of lemon grass, 10 cm long
  • 15 oz can tomatoes
  • 2 c water
  • 1 c coconut milk

Cooking Lamb Curry

1. 1. Remove fat from lamb, cut lamb into 2. 5 cm cubes.
2. 2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
3. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove.
4. 4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender.
5. Add spice mixture, stir-fry for 3 minutes.
6. 5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil.
7. Reducei heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender.
8. NOTE: This curry is very mild.
9. If you prefer a spicier one, add 1 to 4 chopped red chillies.
10. HINT: Most Indonesians are Muslims and therefore do not eat pork.
11. Instead they eat lamb, beef and goat.
12. Source: Indonesian Cooking.


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