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 clov...
Ingredients
- 11/2 kg leg of lamb, boned
- 1tb coriander seeds
- 2ts black peppercorns
- 2ts cardomom seeds
- 2ts cumin seeds
- 1/2cinnamon stick, crumbled
- 2tb oil
- 1lg onion, chopped
Directions
- 1
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
- 2
Remove fat from lamb, cut lamb into 2.5 cm cubes
- 3
Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon
- 4
Heat oil in a pan, add lamb in three batches, fry until brown, remove
- 5
Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender
- 6
Add spice mixture, stir-fry for 3 minutes
- 7
Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil
- 8
Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender