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[Serves 6]
INGREDIENTS
2 1/2 lbs goat meat, diced
2 onions, sliced
2 t peanut oil
1 oz tamarind pulp
1/2 cup boiling water
INGREDIENTS [spice paste]
1 inch piece ginger, peeled and sliced
3 fresh galangal slices, chopped
3 lemongrass stalks, chopped
4 red chilies, seeded
3 t coriander seeds
3 t cumin seeds
3 cloves garlic
4 T shredded coconut
1 cinnamon stick
2 cardamom pods
3 star anise
1 can coconut milk
Kaffir lime leaves
METHOD
Soak tamarind in the boiling water for 15 minutes. Pour through a fine sieve, discard the pulp.
For the spice paste, fry the coriander and cumin seeds until fragrant. When cool, grind to a powder. Blend spice powder together with the ginger, galangal, lemongrass, chilies, garlic and a little water to make a smooth paste. Toast the coconut in a frying pan until golden brown.
When cool, grind very finely. Heat the oil and cook the onions until soft. Add the spice paste and fry for 5 minutes. Add the meat and all the remaining ingredients, except for the lime leaves. Bring to the boil and then gently simmer uncovered until the meat is tender, approximately 1 1/2 hours. Add sliced Kaffir lime leaves and salt at the end. Serve with rice, Sambal and prawn crisps.