INGREDIENTS

INSTRUCTIONS

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

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