Goat is more likely to be used than lamb in Bali to make this curry – like dish.

INGREDIENTS :
600 g boneless lamb leg or shoulder cut in
2cm(3/4 in) cubes
2 tbsp oil
1 cup basic spice paste
1 tbsp coriander seeds, crushed
1 tbsp white vinegar
12 whole cardamom pods (kapulaga),
braised and ground
1 stalk lemon grass, bruised
1½ cups chicken stock
2 cups coconut milk, light

PREPARATIONS :
1. Heat oil in heavy saucepan, add spice paste and coriander seeds and sauté for 2 minutes over medium heat. Add lamb, cardamom (kapulaga), lemon grass, 1½ cups chicken stocks and vinegar, bring to boil and simmer until ¾ cooked.
2. Add coconut milk, bring to boil and simmer until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.
3. Serve with steamed rice of compressed rice cakes, fried shallots, lemon sliced and sliced celery.