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
 * ¼ teaspoon cumin, roasted
 * 10 aniseeds, roasted
 * 1 teaspoon ginger, chopped
 * 1 teaspoon turmeric, chopped
 * ½ tablespoon galangal, chopped

Directions

 * 1) Heat a wok with oil and gently fry the ground spices until fragrant.
 * 2) Add the other spices, kaffir lime leaves and lemon grass.
 * 3) Stir until soft.
 * 4) Add meat and continue cooking until the color changes.
 * 5) Add the thin coconut milk and simmer until meat is half-cooked.
 * 6) Pour in thick coconut milk and simmer until meat is tender.
 * 7) Add tamarind juice and season with salt.
 * 8) Bring to the boil, then serve with a sprinkle of fried shallots.