Ingredients:
 | 1¼ lb. boneless lamb
leg or shoulder, cut in ¾-inch cubes. |
| 2 Tbs. oil |
| 1 cup basic paste |
| 1 tsp. coriander seeds, crushed |
| 1 Tbs. distilled white vinegar |
| 12 whole cardamom pods, bruised |
| 1 stalk lemongrass, bruised |
| 1½ cup water |
| 2 cups coconut milk |
|
Instructions:
| Bring 12 cups of water to a boil in
a large stockpot. Add lamb cubes, cook for 5 minutes, then pour off the water. |
| Heat oil, add the spice paste and
coriander and fry for 2 minutes over medium heat. Add lamb, vinegar, cardamom, lemongrass
and 1½ cup water. Bring to a boil and simmer until three-quarters cooked. |
| Add coconut milk, bring back to a
boil and simmer, uncovered, until meat is tender. Should the sauce reduce to much, add a
little chicken stock The sauce should be creamy in consistency. |
| Serve with steamed rice, fried
shallots, lemon slices and sliced celery. |
Note: The lamb can be replaced by
either beef or chicken. |
