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Ingredients: • 1 kg ( 2 lbs) lamb • 150 g ( 1 ½ cups) grated coconut • ½ nutmeg, coarsely broken or ¼ teaspoon ground nutmeg • 3 cloves • 2 cardamom pods, slit and bruised • 1 stick cinnamon • 1 stalk lemongrass, tender inner part of bottom third only, bruised • 2 kaffir lime leaves • 750 mL (3 cups) thick coconut milk • 2-3 tablespoons Crispy Fried Shallots Spice Paste: • 1 tablespoon coriander seeds • 2 teaspoons black peppercorns • ½ teaspoon cumin seeds • 3 red finger-length chilies, sliced • 5 cloves garlic, peeled • 2 cm (1 in) fresh ginger root, peeled and sliced • 1 cm ( ½ in) turmeric root, peeled and sliced Preparations: 1. Cut the lamb into serving pieces. Set aside. Dry-roast the coconut in a wok over low heat, stirring frequently, until it turns brown, 2 to 3 minutes. Grind in a blender until the mixture turns oily. Set aside. 2. To prepare the Spice Paste, dry-fry the coriander, peppercorns and cumin over low heat until fragrant, shaking the pan frequently, about 2 minutes. Grind to a powder in a spice grinder. Add the rest of the Spice Paste ingredients and grind to a smooth paste, adding a little of the coconut milk if needed to keep the mixture turning. 3. Put the Spice Paste into a large saucepan or wok and add the grated coconut, nutmeg, cloves, cardamom, cinnamon, lemongrass and kaffir lime leaves. Cook over low to medium heat and gradually stir in the coconut milk. Bring to a boil, stirring frequently, then reduce the heat, add the meat and simmer uncovered, until the sauce has thickened and the meat is tender, 45 to 60 minutes. Transfer to a serving dish and garnish with Crispy Fried Shallots. Serves: 4 to 6 Preparation time: 10-15 mins. Cooking time: 1 – 1 ¼ hours
Periplus
