Heat a wok with oil and gently fry the
ground spices until fragrant. Add the other spices, kaffir lime leaves
and lemon grass. Stir until soft. Add meat and continue cooking until
the color changes. Add the thin coconut milk and simmer until meat is
half-cooked. Pour in thick coconut milk and simmer until meat is tender.
Add tamarind juice and season with salt. Bring to the boil, then serve
with a sprinkle of fried shallots.