Gulai Kambing (Indonesian Spiced Lamb Curry)

• 6 Shallot, peeled
• 6 cloves Garlic, peeled
• 30 g Ginger root, peeled
• 2 Red chili pepper, medium heat
• 3 tbsp Vegetable oil
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 800 ml Coconut milk
• 2 pieces Lemongrass
• 6 leaves Fresh kaffir lime leaf
• 2 tsp Palm sugar

1. Roughly chop the shallots, garlic, and ginger. Trim the chillies, then blend the shallots, garlic, ginger, and chillies with a splash of water from the tap to make a smooth paste.
2. Heat the vegetable oil in a dutch oven over medium heat. Add the paste and cook for 8 to 10 minutes, stirring often, until it darkens slightly and smells fragrant rather than raw.
3. Stir in the ground coriander and ground turmeric and cook for 1 minute. Add the lamb and the fine sea salt, then turn the pieces to coat in the spices.
4. Pour in the coconut milk and bring to a gentle simmer over medium heat. Reduce to low, cover slightly ajar, and simmer for 60 minutes, stirring occasionally to prevent sticking.
5. Bruise the lemongrass by bashing it with the side of a knife, then add it to the pot with the kaffir lime leaves and palm sugar. Continue to simmer, uncovered, for 25 to 30 minutes until the lamb is very tender and the sauce is glossy and lightly thickened.
6. Taste and adjust the seasoning with a little more fine sea salt if needed. Remove the lemongrass and kaffir lime leaves before serving, or leave them in and warn diners to avoid eating them.

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