Lamb Curry

Directions

Remove fat from lamb, cut lamb into 2½ cm cubes.

Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.

Heat oil in a pan, add lamb in three batches, fry until brown, remove.

Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender.

Add spice mixture, stir-fry for 3 minutes.

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 1½ 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.