Adam Liaw

Ingredients

• 3 brown onions (or 6-8 red schallots)
• 15 small dried red chillies, seeds removed and soaked in hot water until soft
• 2 stalks lemongrass, white part only, sliced
• 4 garlic cloves
• 2 tsp grated ginger
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fennel seed
• 1 tsp ground turmeric
• 1 tsp ground white pepper
• 1 tsp belacan
• 5 candlenuts
• ½ cup neutrally flavoured oil
• 1.75kg lamb shanks (about 6 shanks), (Alternatively, you could use 1.5kg lamb chops, or 1kg boneless lamb leg, cubed)
• 400ml coconut cream
• 400ml water or White Chicken Stock
• 6 cloves
• 2 sticks of cinnamon
• 1 star anise
• 1 tsp caster sugar
• 1 tsp salt
• 3 kaffir lime leaves
• a handful of curry leaves, picked