1 kg Lamb without fat, thinly sliced
5 tablespoons Oil
1 stalk Lemon grass, bruised
3 Kaffir lime leaves
1 liter Water
3-4 tablespoons Tamarind juice
150 g Bamboo shoots, boiled, finely sliced
4 Green chilies, halved
Salt to taste
Finely Pounded Spices into Paste:
10 Red chilies
5 Candlenuts, roasted / fried
2 teaspoons Powdered coriander
1 teaspoon Chopped ginger
1 teaspoon Chopped turmeric
2 teaspoons Chopped galangal
3 cloves Garlic
* Gently fry lamb until golden brown, then set aside.
* Sauté spices paste, lemon grass and kaffir lime leaves until fragrant.
* Then add meat, water and tamarind juice.
* Bring to the boil.
* Add bamboo shoots and green chilies and cook until the meat is tender and the sauce has reduced.
* Season with salt.
Note : To sweeten the dish, add 1 teaspoon sugar.