Categories: Lamb 
      Yield: 6 servings 
  
  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 
  
  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. 
   
  Source: Indonesian Cooking