Lamb Leg in Roasted Grated Coconut Curry

Description
Evoking a bold, flaming-hot combination of herbs, spices, and real fruit on meat, this mild, savory lamb dish is great with rice or other appetizers, as it maintains a white-hot kick with the meat, herbs, and spices.

For the meat base

 * 1 kg. leg of lamb, chopped into serving pieces
 * 1 tablespoon powdered cilantro
 * ½ teaspoon powdered cumin
 * ¼ teaspoon powdered aniseed
 * 3 tablespoons cooking oil
 * 10 shallots, sliced
 * 2 cardamoms, bruised
 * 2 cloves
 * ½ nutmeg, bruised
 * 5 cm. cinnamon stick
 * 1 stalk lemongrass, bruised (white part only)
 * 1 liter coconut milk
 * 200 g. shredded coconut, roasted golden-brown, then ground

Spices (ground)

 * 4 cloves garlic, minced
 * 1 teaspoon ginger, chopped
 * 1 teaspoon turmeric, chopped
 * ½ tablespoon galangal, chopped
 * salt to taste
 * 1 tablespoon ground black pepper

Directions

 * 1) Combine the powdered cilantro, cumin and aniseed with the lamb meat and knead.
 * 2) Set aside to stand for 15 minutes.
 * 3) Heat a wok with oil and gently fry the shallots until golden brown.
 * 4) Add ground spices, cloves, nutmeg, cardamoms, cinnamon, lemongrass, salt, and black pepper.
 * 5) Continue to fry until fragrant. Add meat and stir occasionally.
 * 6) Add coconut milk and ground coconut.
 * 7) Cook until the meat is tender and the gravy has thickened before serving it hot with steamed white rice.

Nutritional Information
Servings: 5