A recipe for lamb from Nigel Slater.
Toast the coriander seeds in a dry frying pan over a moderate heat for a couple of minutes until they are warm and fragrant. Remove from the heat and ground finely in a pestle and mortar.
Repeat with the black peppercorns, this time grinding coarsely.
Heat the oil in a casserole over a medium high heat and add the lamb. Brown lightly on all sides, in batches if necessary, then remove with a slotted spoon.
Add the onions, garlic and ginger to the pan. Reduce the heat and cook over a gentle heat for 15-20 minutes until the onions are translucent. Add the tomatoes and stir and simmer until they have collapsed.
Stir in the coriander seeds, peppercorns, turmeric, lamb and red chillies. Add the coconut milk, season, and leave to simmer gently for about 30 minutes until the lamb is tender, stirring often.
Just before serving stir in the fresh coriander and check the seasoning.