• 1¼ lb. boneless lamb leg or shoulder, cut in ¾-inch cubes.
• 2 Tbs. oil
• 1 cup basic paste
• 1 tsp. coriander seeds, crushed
• 1 Tbs. distilled white vinegar
• 12 whole cardamom pods, bruised
• 1 stalk lemongrass, bruised
• 1½ cup 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 1½ cup 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 to much, add a little chicken stock The sauce should be creamy in consistency.
• Serve with steamed rice, fried shallots, lemon slices and sliced celery.

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