Add the tamarind and salt to the meat and
knead. Set aside to stand for 20 minutes. Heat wok with oil and saute
the ground spices and lemon grass until fragrant. Add meat and pour in
the coconut milk. Simmer until the meat is half-cooked, and add pounded
coconut. Cook until the meat is tender and the gravy has thickened.
Serve while hot with steamed white rice.