Lamb Leg in Roasted Grated Coconut Curry Recipe (Gulai Parsanga)

Ingredients :
1 kg 1 tablespoon 1/2 teaspoon 1/4 teaspoon 3 tablespoons 8 2 2 1/2 5 cm 1 stalk 1 liter 200 g Spices (ground) 3 cloves 1 teaspoon 1 teaspoon 1/2 tablespoon	Leg of lamb, chopped into serving pieces Powdered coriander Powdered cumin Powdered aniseed Oil Shallots, sliced Cardamoms, bruised Cloves Nutmeg, bruised Cinnamon stick Lemon grass, bruised Coconut milk from 1/2 coconut Shredded coconut, roasted golden brown, ground Garlic Chopped ginger Chopped turmeric Chopped galangal Salt to taste
Method : Combine and knead lamb meat with powdered coriander, cumin and aniseed. Let it stand for 10 minutes. Heat oil and gently fry shallots until golden brown. Add ground spices, cardamoms, cloves, nutmeg, cinnamon and lemon grass. Continue to stir until fragrant. Add meat and stir from time to time. Add coconut milk and ground coconut. Cook until the meat is tender and the gravy has thickened. Serve hot.