Goat is more likely to be used than lamb in Bali to make this cuny-like
g 0'/4 lb) boneless lamb leg or shoulder, cut in 2 cm (3/4 in) cubes
2 tablespoons oil
1 cup basic spice paste
1 teaspoon coriander seeds, crushed
1 tablespoon distilled white vinegar
12 whole cardamom pods, braised
1 stalk lemon grass, bruised
1 1/2 cups water
2 cups coconut milk
litres (12 cups) of water to the boil in a large pot. Add lamb cubes,
cook for 5 minutes then pour of the watar Heat oil, add the spice paste
and coriander and fry for 2 inmutes over medium heat. Add lamb, vinegar,
cardamom, lemon grass and 1 1/2 cups water. Bring to the boil and simmer
until three-quarters cooked. Add coconut milk, bring back to 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 or compressed rice cakes, fried shallots, lemon
slices and sliced celery.
hint : The lamb can be replaced by either beef or chicken.