250ml coconut milk, divided
500g lamb straps, shoulder or leg lamb (or goat), cut into cubes
3 cm piece of lemongrass, bruised
2 kaffir lime leaves, finely shredded
½ tbsp brown or palm sugar
Around 100 ml hot water
SPICE PASTE
3 Asian shallots or ½ onion, roughly chopped
1 large garlic clove, chopped
1 or more red chilli, chopped
1 tbsp grated ginger
1 tbsp almond meal
1 tbsp Spice Fusion Indonesian Curry blend
Juice of 1 lime
Salt and freshly ground black pepper
Blend or process the spice paste ingredients with 4 tablespoons of the coconut milk until smooth.
Transfer the paste to a heavy-based saucepan and gently cook, stirring continuously, for 3 to 4 minutes.
Add the meat, stir until it is well coated with the paste, then cook until it has changed colour.
Add the lemongrass, lime leaves, sugar and enough hot water to just cover the meat.
Simmer, lid on, for 20 minutes. Remove the lid and add the remaining coconut milk.
Bring contents back to the boil and then simmer for 45 minutes, stirring occasionally,
or until meat is tender.
Taste and adjust seasoning if necessary.
Take out the lemongrass and lime leaves before serving.
