Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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