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.