Lamb Curry Serving Size - 5 Prepared By - Sally & Steve Recipe Rating
			1 1/2 Lb diced lamb 1/4 teaspoon salt 1/4 teaspoon pepper 2 large onions, chopped 3 tablespoons oil 2 stems lemon grass (white part only), sliced 6 cloves garlic 1 1/4 inch piece fresh galangal, roughly chopped 2 1/2 teaspoons ground turmeric 2 red chillies, roughly chopped 1 teaspoon shrimp paste 2 tablespoons oil, extra 2 cinnamon sticks 1/8 teaspoon ground cloves 3 cups coconut milk
			Combine the lamb, salt, pepper, onion and oil. Heat a wok or heavy-based pan until very hot; add the lamb and onion mixture in several batches and brown very well. Using tongs or a slotted spoon, remove all the meat from the wok, leaving any oil. Combine the lemon grass, garlic, galangal, ginger, turmeric, chilli and shrimp paste in a food processor and process, adding the extra oil, until a smooth paste is formed. Reheat the wok; add the spice paste and cook it over medium heat for 3 minutes, stirring constantly (take care the paste does not burn). Add the lamb and onion mixture, cinnamon, cloves and coconut milk. Simmer, uncovered, for 1 1/2 hours, stirring occasionally until the lamb is very tender. Serve with steamed white rice.