• 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

 Directions

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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