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Ingredients :
1 kg lamb, cut into 3 x 3 cm pieces
3 tablespoons margarine
6 cloves garlic, sliced finely
10 shallots, sliced finely
5 cm cinnamon stick
2 cardamoms
1/2 nutmeg, bruised
1 stalk lemon grass, bruised
3 kaffir lime leaves
1 pieces dried sour fruit (Garcinia
Cambogia)
750 cc thin coconut milk
250 cc thick coconut milk
300 g potatoes, halved
Salt to taste
Spices (roasted & grounded)
1 tablespoon cilantro
1/2 teaspoon cumin
1/4 teaspoon aniseed
1/2 tablespoon peppercorns
3 cloves
Method :
Heat a wok with the margarine and saute
the garlic and shallots until golden brown. Add the ground spices, other
spices, herbs and meat. Continue to fry for a few more minutes, and add
thin coconut milk. Simmer until the meat is half-cooked. Add the thick
coconut milk, potatoes and salt to taste. Cook and stir until the
ingredients are cooked and the grave has thickened. Stir occasionally.
Serve hot.
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