METHOD
- Pre-blanch the lamb cubes in boiling water and set aside to cool.
- Heat up the oil over a moderate heat and saute the garlic and shallots till fragrant. Add the rest of the paste ingredients and saute slowly under low heat till fragrant.
- Add the lamb cubes and chicken stock then simmer over low heat till tender.
- Add coconut milk and the rest of the ingredients then cook until it reach the right consistency.
- Garnish with fried curry leaves and serve with hot steamed rice.


