• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lamb Curry

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 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 cloves, crushed
  • 2 ts Fresh ginger, grated
  • Stem of lemon grass, 10 cm
  • -long
  • 15 oz Can tomatoes
  • 2 c Water
  • 1 c Coconut milk


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.

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