Lamb and Bamboo Shoot Curry Recipe (Masam Padiah)

Ingredients :
1 kg 5 tablespoons 1 stalk 3 1 liter 3-4 tablespoons 150 g 4 Spices (ground) 10 5 2 teaspoons 1 teaspoon 1 teaspoon 2 teaspoons 7 3 cloves	Lamb without fat, thinly sliced Oil Lemon grass, bruised Kaffir lime leaves Water Tamarind juice Bamboo shoots, boiled, finely sliced Green chilies, halved Salt to taste Red chilies Candlenuts, roasted / fried Powdered coriander Chopped ginger Chopped turmeric Chopped galangal Shallots Garlic
Method : Gently fry lamb until golden brown, then set aside. Sauté ground spices, lemon grass and kaffir lime leaves until fragrant. Then add meat, water and tamarind juice. Bring to the boil. Add bamboo shoots and green chilies and cook until the meat is tender and the sauce has reduced. Season with salt. Note : To sweeten the dish, add 1 teaspoon sugar.