• ½ cup water
• 1 tsp. sugar
• 2 tsp. salt
• 3 cloves garlic, sliced
• ¼ cup sliced onion
• 2 Tbs. curry powder
• 3 lb. boneless lamb, cut into 2-inch cubes
• 2 salam leaves
• 5 pieces of jeruk purut, or 5 square inches of lemon peel
• 5 cups coconut milk
• 4 cups rice, rinsed well in cold water
• 1 cup reserved lamb sauce
• Aluminum foil

• In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder. Put the lamb in a large saucepan, and pour this sauce over it. Cook for ten minutes over medium heat; then add the salam, jeruk purut and 2 cups of the coconut milk. Cook for about one hour or more, or until the lamb is soft. There should he about 1 cup of sauce remaining in the pan; reserve it.
• In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk. Bring to a boil, and stir several times. Turn off the heat, cover the pan and allow the rice to absorb the liquids for fifteen minutes. Place the rice on a square of aluminum foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking.
• To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice.

Makes 8 servings, with other dishes