Spicy Lamb Rendang

1 kg lamb
1 tsp garlic paste
1 lemon grass,bruised
2 tsp ginger paste


3 cardamom
3 cloves
1 in cinnamon stick
1 star anise

2 tbsp coriander powder
2 tbsp fennel powder
2 tbsp cumin powder
2 tbsp freshly grounded black pepper (can lessen)
2 stalks lemon grass, use the bottom white parts only
2 kaffir lime leaves,(limau purut)
3 cups of coconut milk
4 to 5 tbsp kerisik/pounded roasted coconut
1 turmeric leaves, julienne
2 tbsp tamarind extract
sugar
salt to taste

To grind into a paste
10-14 shallots
 5 garlic
2 cm ginger
1in shrimp paste,belacan
15 red dried chiles, or more (soaked in hot water for 15 mins and then drained)
1in fresh turmeric

Pressure cook the lamb for a few whistles with ginger garlic paste, lemongrass. Drain and keep aside.

In a wok, heat oil, saute the dried spices, then add in grounded spice paste and saute for a minute. Then add in in coriander, fennel , cumin and black pepper powders.
throw in lemongrass, and cook until spices fragrant. Add in lamb and coconut milk. Stir and leave to simmer until dried. Add turmeric leave and kaffir lime leaf. Add in salt and sugar. When gravy starts to thicken min in kerisik and tamarind extract. Adjust seasoning. Serve hot with rice.