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Grind the CORIANDER SEEDS, PEPPERCORNS, CARDAMOM SEEDS, CUMIN SEEDS, CLOVES and CINNAMON (if using CEYLON CINNAMON) in an electric mill or with mortar and pestle. Heat the oil in a large, heavy skillet or Dutch oven. Add the lamb and cook until nicely browned. Remove from the pan and set aside. Add the onion, garlic, ginger and lemon grass to the skillet and cook until the onion is tender. Add the spice mixture and cook for another 3 minutes. Return the lamb to the pan and add the undrained tomatoes, coconut milk, CHILI PEPPERS and CINNAMON STICK (if using INDONESIAN CINNAMON STICK). Bring to a boil. Reduce the heat to a simmer and cook, uncovered, stirring often, for approximately 11/2 hours or until the lamb is tender. Serve over cooked rice. Remove CINNAMON STICK and CHILI PEPPERS before serving.
Prep. time: 20 minutes
Cooking time:90 minutes
Serves: 6
Nutritional Information:
Servings 6; Serving Size 1 cup (340g); Calories 400; Calories from fat 230; Total fat 25g; Cholesterol 100mg; Sodium 490mg; Carbohydrate 13g; Dietary Fiber 3g; Sugars 2g; Protein 34g.
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