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How to make Kari kambing (Lamb curry)

Yield = 8
Prep time: 0:20
Cook time: 2:40
Total time: 3:00

Ingredients

2 tablespoons oil
1kg boneless lamb leg, cut into 4cm pieces
2 tomatoes, coarsely grated
375ml (1 1/2 cups) Massel chicken style liquid stock (see note)
1 cinnamon stick
6 cardamom pods, bruised
400ml can coconut milk
2 teaspoons tamarind puree

Spice paste

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
5 whole cloves
1/2 teaspoon peppercorns
1 large brown onion, coarsely chopped
4 macadamias
2.5cm-piece fresh ginger, coarsely chopped
2 garlic cloves
1 small fresh red chilli, coarsely chopped
3 teaspoons water
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg

Method

Step 1 To make the spice paste, place coriander seeds, cumin seeds, fennel seeds, cloves and peppercorns in a small frying pan. Cook over medium heat, shaking the pan occasionally, for 3 minutes or until aromatic. Transfer to a food processor and process until smooth. Add the onion, macadamias, ginger, garlic, chilli, water, turmeric and nutmeg. Process until a smooth paste forms.
Step 2 Heat oil in a wok or large saucepan over medium heat. Cook spice paste, stirring, for 3 minutes or until aromatic. Add lamb and cook, stirring, for 2 minutes or until browned. Stir in the tomato. Add the stock, cinnamon and cardamom. Reduce heat to low. Simmer, stirring occasionally, for 1 hour.
Step 3 Add the coconut milk and cook for 1 1/2 hours or until lamb is tender. Stir in tamarind. Season with salt and pepper.