Lamb Curry

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 1/2 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