Balinese Lamb - {Kambing Mekuah}

1 1/4 lbs boneless lamb leg or shoulder, cut in 3/4" cubes
2 Tbs oil
1 cup Basic Spice Paste, (see recipe)
1 tsp coriander seeds, crushed
1 Tbs distilled white vinegar
12 whole cardamom pods, bruised
1 stalk lemongrass, bruised
1 1/2 cups water
2 cups coconut milk


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 1 1/2 cups 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 too much, add a little chicken stock. The sauce should be creamy in consistency.

Serve with steamed rice, fried shallots, lemon slices and sliced celery.

This recipe yields ?? servings.

Comments: The lamb can be replaced by either beef or chicken.