- 200 g tamarind concentrate (see Note)
- 1 kg lamb shoulder
- 250 g calves liver, cleaned (see Note) (optional)
- 80 ml olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 5 cm piece ginger, finely chopped
- 4 lemongrass stalks, thinly sliced
- 2 x 4 cm pieces turmeric, finely chopped (see Note)
- 8 long red chillies, thinly sliced
- 250 g tripe strips, blanched (see Note) (optional)
- 1 cup chopped mint
- steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak tamarind concentrate in 1 litre of warm water.
Cut lamb shoulder and cleaned calves liver into 3 cm cubes and season.
Heat olive oil in a large saucepan over high heat. Working in 3 batches, cook meat, turning, for 4 minutes or until browned. Remove with a slotted spoon and set aside. Reduce heat to medium, add onion and stir for 3 minutes or until soft.
Add garlic, ginger, lemongrass, fresh turmeric and chilli, and cook for 2 minutes.
Return meat to pan, add blanched tripe, and cook for 2 minutes to coat. Strain tamarind, add tamarind water to meat and bring to the boil.
Reduce heat to low, cover and simmer for 2 hours or until lamb is tender. Remove lid, increase heat to medium and cook for 10 minutes to reduce liquid by one-quarter. Season, stir in mint and serve with steamed rice.
• Tamarind concentrate (block form) and fresh turmeric are from Asian food shops and greengrocers.
• Calves liver and tripe are available from select butchers.