Quench MagazineLamb Curry | Lamb | Quench Magazine

Ingredients

• 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