Lamb Curry Recipe
Ingredients:
1 & 1/2 kgs of boned lamb legs
2 tsps of peppercorns (black)
2 tsps of cumin seed
2 Tbsps of oil
2 cloves garlic; crushed
1 lemon-grass stem (10 cm long)
1 Tbsp of coriander seed
2 tsps of cardamom seed
1/2 stick of cinnamon; crumbled
1 onion (large); chopped
2 tsps of grated ginger
2 c of water
15 ounces of tomatoes
1 c of coconut-milk
Instructions:
Trim off lamb fats then cut into 2.5-cm cubes. Grind the cinnamon, cloves, seeds & peppercorns finely.
Have the oil heated in pan then add the lamb gradually in 3 batches. Have them fried ’til browned then remove from pan.
You add the garlic, onion. lemon-grass and ginger into pan then stir-fry ’til onions are tender. You add the ture then stir-fry it for about 3 mins.
Put lamb back into pan w/ undrained tomatoes that were crushed. Add water & coconut-milk. Boil then adjust into low heat. Simmer w/o cover for 1 & 1/2 hrs, stir often ’til meat becomes tender.
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