Kambing Kurma (Mutton Korma) (Sumatra)

Ingredients	2 Pounds Lamb Or Mutton -- Cubed 1 Teaspoon Salt 5 Tablespoons Ghee 2 Teaspoons Coriander Seed 1 Teaspoon Cumin Seed 1 Teaspoon Fennel Seed 1 Teaspoon Cardamom 1/4 Teaspoon Cloves 1 Teaspoon Pepper 5 Medium Shallots -- Chopped 6 Cloves Garlic -- Chopped 2 Teaspoons Ginger 2 Teaspoons Lemon Grass 1/2 Teaspoon Cinnamon 2 Medium Bay Leaf 2 Cups Beef Stock 10 Small New Potatoes -- Cubed 8 Tablespoons Yogurt Salt And Pepper -- To Taste
Directions	Combine coriander, cumin, fennel, cardamom, cloves and pepper. Saute in a dry skillet for 2 minutes. Remove and let cool. Grind in a coffee grinder or mortar and pestle. Sprinkle this mixture over the meat along with the salt. Let marinate for at least 20 minutes up to 1 day. Saute meat in ghee for 5 minutes. Add onion and saute fo 5 minutes. Add garlic, ginger and lemon grass. Saute for 2 minutes. Add cinnamon, bay leaves and stock. Bring to a boil, add potatoes and simmer for 45 minutes. Add yogurt and simmer (Do not Boil) for 20 minutes. Season with salt and pepper and serve over rice.
Serves	1