Fry the lamb gently until golden brown
before setting aside. Heat up a wok with oil and saute the ground
spices, lemon grass and kaffir lime leaves until fragrant. Add the meat,
water and tamarind juice. Bring to the boil. Add bamboo shoots and green
chilies. Cook until the lamb is tender and the sauce has reduced. Season
with salt according to taste. If you prefer a slightly sweetened taste,
you may add 1 teaspoon of sugar.