We used meat cut from a trimmed leg of lamb for this recipe.
4cm piece fresh galangal, chopped coarsely 4cm piece fresh ginger, chopped coarsely
6 cloves garlic, crushed
3 large fresh red chillies,
4 fresh kaffir lime leaves, torn 11/2 cups (125g) freshly
grated coconut lkg diced lamb
2 cinnamon sticks
6 cardamom pods
2 tablespoons peanut oil
3 cups (750ml) coconut milk
1 cup (250ml) lamb or beef stock 1/3 cup (80ml) lime juice
1 tablespoon brown sugar
Blend or process galangal, ginger, garlic, chilli and leaves until crushed finely. Transfer to large bowl; stir in coconut. Add lamb; toss to coat with the coconut mixture. Cover tightly; refrigerate 3 hours or overnight.
Blend or process cinnamon sticks, cloves, star-anise and cardamom until crushed finely. Heat oil in large pan; cook dry spice mixture, stirring, until fragrant. Add lamb mixture; cook, stirring, about
3 minutes or until browned lightly. Stir in milk and stock, bring to boil; simmer, uncovered, stirring occasionally, about l1/4 hours or until lamb is tender. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]
Stir in juice and sugar, bring to boil; simmer, stirring, about 5 minutes or until sauce thickens slightly.
SERVES 4 TO 6