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Ingredients :
1 kg lamb, chopped into large pieces
2 teaspoons oil
12 shallots, sliced finely
5 cloves garlic, sliced finely
1 stalk lemon grass, bruised (white
part only)
500 cc thin coconut milk
1-2 pieces dried sour fruit (Garcinia
Cambogia)
250 cc thick coconut milk
Salt to taste
Spices (roasted and ground)
1 tablespoon cilantro
1/2 teaspoon cumin
1/4 teaspoon aniseed
3 cm cinnamon stick
3 cloves
1/4 nutmeg
1 teaspoon peppercorns
2 tablespoons white poppy seeds
Spices (ground)
10 fresh red chilies
2 teaspoons ginger, chopped
1 teaspoon turmeric, chopped
1/2 tablespoon galangal, chopped
Method :
Heat a wok with oil and gently fry the
shallots and garlic until golden brown. Add lemon grass and ground
spices and continue frying until fragrant. Add meat and stir for a few
more minutes. Pour in the thin coconut milk and add dried sour fruit.
Cook until the gravy boils and the meat is half-cooked. Pour in thick
coconut milk, stirring until the meat is tender and the gravy thickened.
Season with salt according to taste. Serve hot.
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