Lamb Leg Curry

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.