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Ingredients :
1 kg leg of lamb, chopped into serving
pieces
3 cloves
5 cm cinnamon stick
3 tablespoons oil
2 cardamoms
4 fenugreek seeds
1 stalk lemon grass, bruised (white
part only)
3 kaffir lime leaves
750 cc thin coconut milk
250 cc thick coconut milk
1 tablespoon tamarind juice
Salt to taste
Fried shallots, for garnishing
Spices (ground)
5 red chilies
4 cloves garlic
6 shallots
4 candlenuts, roasted
2 teaspoons cilantro, roasted
1 teaspoon peppercorns
1/4 teaspoon cumin, roasted
10 aniseeds, roasted
1 teaspoon ginger, chopped
1 teaspoon turmeric, chopped
1/2 tablespoon galangal, chopped
Method :
Heat a wok with oil and gently fry the
ground spices until fragrant. Add the other spices, kaffir lime leaves
and lemon grass. Stir until soft. Add meat and continue cooking until
the color changes. Add the thin coconut milk and simmer until meat is
half-cooked. Pour in thick coconut milk and simmer until meat is tender.
Add tamarind juice and season with salt. Bring to the boil, then serve
with a sprinkle of fried shallots.
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