Name: Lamb Curry
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 8 servings
Cuisine: asian
Ingredients: 2 pounds lamb meat or lamb innards; 5 tablespoons vegetable oil; Spice Paste, recipe follows; 2 cardamom seeds; 3 cloves; 1 (1 1/2-inch) piece cinnamon; 1 (3/4-inch) piece fresh galangal, smashed; 2 lemongrass stalks, bruised; 3 salam leaves (optional)* (See Cook's Note); 1 1/2 quarts coconut milk; 5 red chilies, chopped; 10 shallots, chopped; 5 cloves garlic, peeled; 5 candlenuts; 1 (3/4-inch) piece fresh ginger, chopped; (3/4-inch) piece fresh turmeric, chopped; 2 tablespoons coriander seeds; 1/2 tablespoon anise seed; 15 black peppercorns; 1/4 tablespoon fennel seeds; Salt

Directions

Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass, and salam leaves. After 2 minutes, add the meat and stir until the meat stiffens. Add the coconut milk and stir well on low fire until meat is tender, about 1 to 2 hours. When you see that the coconut milk is evaporating, add some hot water. When the oil comes up, take it away and keep stirring until the sauce becomes thick. Serve with white rice.