Indonesian Lamb Curry

(recipe from Penzey's catalog)
2# lamb, cubed (I used beef sirloin)
1T whole coriander seed
1 1/2tsp whole black peppercorn
1 1/2tsp whole cardamom seeds
1 1/2tsp whole cumin seeds
6-8 whole cloves
1-4" stick cinnamon crumbled (or thrown in whole)
1T oil
1 large onion, chopped
2 large cloves garlic, crushed
1 1/2tsp freshly grated ginger (or 1/2tsp powdered)
1-6" piece fresh lemon grass stem or 1tsp dried (I used dried lemon peel)
1-14oz can crushed tomatoes
1-14oz can coconut milk
optional 2-4 hot red chili peppers (I used dried red pepper flakes)

*grind together in electric mill or mortar&pestle: coriander, peppercorns, cardamom, cumin, clove and cinnamon if not using it whole
*heat oil in pan and cook meat until browned, remove from pan
*into same pan add onion, garlic, ginger and lemon and cook until onion is tender
*add spice mixture and cook for another 3 minutes
*return meat to pan and add remaining ingredients
*simmer approx. 1 1/2h, until meat is tender
*serve over rice (I served over my basmati rice recipe)