Lamb Curry

Lamb Curry 1) Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass and salam leaves.

After 2 minutes, add the meat and stir until the meat stiffens. Add the coconut milk and stir well on low fire until the meat is tender, about 1 to 2 hours. When you see that the coconut milk is evaporating, add some hot water. When the oil comes up to the surface, remove it with a slotted spoon and keep stirring until the sauce thickens.

Serve with white rice.

Spice Paste:

Combine all of the ingredients and mix into a fine paste using a mortar and pestle, or a food processor.

*Note: Salam leaves can be found at ethnic markets. They can be substituted with curry leaves