Ingredients

1¼ kg chevon forequarter
30 g tamarind pulp
½ cup boiling water
2 medium onions, sliced
2 tbsp oil
1 cinnamon stick
2 cardamom pods
425 ml can coconut milk
3 kaffir lime leaves
Spice paste
3 cm piece of ginger, peeled and sliced
3 slices fresh galangal, finely chopped
3 lemongrass stalks, chopped
4 red chillies, seeded
3 tsp coriander seeds
3 tsp cumin seeds
3 cloves garlic, peeled
4 tbsp shredded dried coconut

Description

View Full Recipe