Ingredients
- 10 cm -long
- 2 1/2 cm (cubes)
- 2 cardomom seeds
- 2 garlic (cloves)
- 1 1/2 kg leg of lamb
- 1 onion
- 1/2 cinnamon stick
- 2 c water
- 15 oz tomatoes
- 1 c coconut milk
- 2 tb oil
- 2 ts ginger (fresh)
- 1 tb coriander seeds
- 2 ts black peppercorns
- 2 ts cumin seeds
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.
