1 kg leg of lamb, chopped into serving
1 tablespoon powdered cilantro
1/2 teaspoon powdered cumin
1/4 teaspoon powdered aniseed
3 tablespoons cooking oil
10 shallots, sliced
2 cardamoms, bruised
1/2 nutmeg, bruised
5 cm cinnamon stick
1 stalk lemon grass, bruised (white
1 liter coconut milk
200 g shredded coconut, roasted golden
4 cloves garlic
1 teaspoon ginger, chopped
1 teaspoon turmeric, chopped
1/2 tablespoon galangal, chopped
Salt to taste
Combine the powdered cilantro, cumin and
aniseed with the lamb meat and knead. Set aside to stand for 15 minutes.
Heat a wok with oil and gently fry the shallots until golden brown. Add
ground spices, cloves, nutmeg, cardamoms, cinnamon and lemon grass.
Continue to fry until fragrant. Add meat and stir occasionally. Add
coconut milk and ground coconut. Cook until the meat is tender and the
gravy has thickened before serving it hot with steamed white rice.