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.

chopped red chillies.

Hint: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat.