Ingredients
| 2.00 |
teaspoon |
Cardomom seeds |
| |
|
Stem of lemon grass, 10 cm |
| 2.00 |
each |
Garlic cloves, crushed |
| 1.50 |
kg |
Leg of lamb, boned |
| 15.00 |
oz |
Can tomatoes |
| 2.00 |
cup |
Water |
| 2.00 |
tablespoon |
Oil |
| 1.00 |
cup |
Coconut milk |
| 2.00 |
teaspoon |
Fresh ginger, grated |
| 2.00 |
teaspoon |
Black peppercorns |
| 1.00 |
large |
Onion, chopped |
| 0.50 |
each |
Cinnamon stick, crumbled |
| 1.00 |
tablespoon |
Coriander seeds |
| 2.00 |
teaspoon |
Cumin seeds |
|
|
|
Preparation
|
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
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 |
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Health Nutrition Facts per serving
| Calorie | 769.08 |
| Protein | 44.47g |
| Fat | 57.55g |
| Water | 276.69g |
| Sodium | 161.49mg |
| Cholesterol | 180.00mg |
| Carbohydrates | 20.27g |
| Fiber | 10.52g |
| Vitamin A | 620.25IU |
| Vitamin C | 25.35mg |
| Calcium | 260.75mg |
| |
Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
|
| |  | 113 minutes of Bicycling at 12 mph |
| |  | 105 minutes Walking at 4 mph |
| |  | 36 minutes Runing at 10 mph |
| |  | 92 minutes Swimming at 50 yards/minute |
| |  | 110 minutes Playing Tennis (Single) |
| |  | 92 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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