• 750 g (11/2 lb) mutton
• 4 tablespoons desiccated coconut
• 1/4 Cup tamarind liquid
• 2 large onions, roughly chopped
• 4 cloves garlic
• 1 tablespoon roughly chopped fresh ginger
• 2 teaspoons ground coriander
• 1 teaspoon each ground cummin and turmeric
• 1/2 teaspoon each ground cinnamon. fennel, nutmeg and black pepper
• 1/4 teaspoon each ground cloves and cardamom
• 4 candlenuts (buah keras)
• 8 dried red chilies, or to taste l stalk lemon grass
  or l teaspoon finely chopped lemon rind
• 2 tablespoons peanut oil
• 2 ripe tomatoes, chopped
• 11/2 Cups coconut milk
• 11/2 teaspoons salt

Cut mutton into small cubes. Brown the coconut in a dry frying pan. stirring constantly over medium low heat for 4 or 5 minutes or until it is a rich golden brown color.

Set aside. Pour quarter cup very hot water over a walnut size piece of dried tamarind pulp and leave for 5 minutes.

Squeeze the tamarind in the water to dissolve. Strain through a fine sieve.

In container of electric blender put the tamarind liquid and onions and blend to a smooth, thick liquid. Add garlic and ginger and blend again.

Add the spices, candlenuts. dried chilies and, last of all, the toasted coconut.

Blend until smooth and well combined. If lemon rind is being used it can be blended too but if lemon grass is available add it later on.

Heat the oil in a large saucepan and fry the blended mixture for 5 minutes, stirring frequently at the beginning and constantly at the end.

Add meat and fry for 3 minutes, stirring well so that each piece is coated with spices.

Add tomato and fry for a further 3 minutes. Add coconut milk, salt and lemon grass and bring slowly to the boil. Reduce heat to very low and simmer, uncovered, until meat is tender, stirring now and then.

This may take from 11/2 to 2 hours.

Serve with white rice.

Chinese -- Kosher Asian