Back to 4 servings Meat and aromatics 450 g lamb or mutton, cut into bite-size pieces 2 tablespoons neutral oil, vegetable or coconut 1 lemongrass stalk, bruised and knotted 2 kaffir lime leaves 2 bay leaves, Indonesian salam leaves if you can find them 2 whole cloves 1 cardamom pod, crushed to release the seeds 1 inch cinnamon stick Simmering liquid 200 ml coconut milk, about half a can 500 ml water or chicken stock, about 2 cups 1 tablespoon coconut palm sugar 1 teaspoon salt, 1 to 2 teaspoons, to taste 0.5 teaspoon ground white pepper Spice paste 100 g shallots, finely chopped 5 cloves garlic 5 red cayenne chilies, 5 to 10, to heat preference 4 candlenuts, macadamia nuts can substitute; cook before eating 1 inch fresh ginger 0.5 inch galangal, fresh preferred 0.5 tablespoon ground coriander 1 inch fresh turmeric, or 1/2 teaspoon ground turmeric 0.25 teaspoon ground cumin
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1 Step 1: Grind the shallots, garlic, chilies, candlenuts, ginger, galangal, turmeric, coriander and cumin to a smooth paste in a blender, food processor or mortar.2 Step 2: Heat the oil in a large heavy pot over medium heat. Stir in the spice paste, lemongrass, lime leaves, bay leaves, cloves, cardamom pod and cinnamon stick. Keep stirring often for 3 to 5 minutes, until the paste smells aromatic and a little oil starts to separate and pool at the edges.3 Step 3: Add the lamb and stir to coat in the paste. Cook until the meat is browned and no longer pink on the outside.4 Step 4: Pour in the coconut milk and water or stock, then add the palm sugar, salt and white pepper. Stir, bring to a gentle boil, then lower the heat.5 Step 5: Keep the pot at a low simmer with the lid set slightly ajar, stirring from time to time, for 1.5 to 2 hours. The curry is ready when a fork slides easily into the lamb and the sauce has cooked down to about half its original volume and turned thick. If the liquid runs low before the meat softens, stir in a little water.6 Step 6: Taste and adjust the salt and sugar. Remove the lemongrass stalk and whole spices if you can, then serve hot over steamed white rice.getsaucepan.com/r/b7e847e9-206e-51ba-912e-99ab3a2ea542
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