Cuisine
Time
3 hr mins
Servings
2 people people
• Drain chillies then deseed and pound with all the other spices in a pestle and mortar using a little coconut milk to help make a smooth paste.
• Pour this over the diced lamb and mix well to marinate.
• Meanwhile, fry the grated coconut in oil on a low heat for 5-10 minutes then once golden brown, grind in a blender adding all of the other stock ingredients.
