Heat a wok with oil and gently fry the
shallots and garlic until golden brown. Add lemon grass and ground
spices and continue frying until fragrant. Add meat and stir for a few
more minutes. Pour in the thin coconut milk and add dried sour fruit.
Cook until the gravy boils and the meat is half-cooked. Pour in thick
coconut milk, stirring until the meat is tender and the gravy thickened.
Season with salt according to taste. Serve hot.