Lamb Curry with Coconut Cream

Ingredients:

1 medium onion, chopped
2 cloves garlic, crushed
¼ cup shelled pistachio nuts
¼ cup coconut cream
2 ½ kg leg of lamb, boned, cubed
2 tablespoons oil
1 medium onion, chopped, extra
1 tablespoon chopped fresh lemon grass
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
3 cardamon pods
2 tablespoons tamarind sauce
1 ¼ cups coconut cream, extra
1 teaspoon plain flour
1 tablespoon water
2 tablespoons chopped fresh coriander

■ Blend or process onion, garlic, nuts and coconut cream until smooth. Combine onion mixture and lamb in large bowl, stir until lamb is well coated, cover, refrigerate for several hours or overnight.
■ Heat oil in large saucepan, add extra onion, stir over heat for about 2 minutes or until onion is soft. Add lemon grass, coriander, cumin, ginger and cardamom pods, stir over heat for 2 minutes.
■ Stir in lamb mixture, cook over high for about 5 minutes or until lamb is browned all over. Stir in sauce and extra coconut cream. Bring to boil, reduce heat, simmer, covered for 30 minutes, remove cover, simmer further 30 minutes or until lamb is tender stirring occasionally.
■ Blend flour with water, stir into lamb mixture, stir over high heat until mixture boils and thickens. Stir in coriander just before serving.

ref: easycurrycookery