Combine and knead lamb
meat with powdered coriander, cumin and aniseed.
Let it stand for 10
minutes.
Heat oil and gently fry
shallots until golden brown.
Add ground spices,
cardamoms, cloves, nutmeg, cinnamon and lemon grass.
Continue to stir until
fragrant.
Add meat and stir from
time to time.
Add coconut milk and
ground coconut.
Cook until the meat is
tender and the gravy has thickened.
Serve hot.
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