Ingredients Edit

Spices (ground) Edit

Directions Edit

  1. Fry the lamb gently until golden brown before setting aside.
  2. Heat up a wok with oil and saute the ground spices, lemon grass and kaffir lime leaves until fragrant.
  3. Add the meat, water and tamarind juice.
  4. Bring to the boil.
  5. Add bamboo shoots and green chilies.
  6. Cook until the lamb is tender and the sauce has reduced.
  7. Season with salt according to taste.
  8. If you prefer a slightly sweetened taste, you may add 1 teaspoon of sugar.
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