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.
Pour quarter cup very hot water over a
walnut size piece of dried tamarind pulp and
leave for 5 minutes.
tamarind in the water to dissolve. Strain
through a fine sieve.
container of electric blender put the
tamarind liquid and onions and blend to a
smooth, thick liquid. Add garlic and ginger
and blend again.
spices, candlenuts. dried chilies and, last
of all, the toasted coconut.
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.
oil in a large saucepan and fry the blended
mixture for 5 minutes, stirring frequently
at the beginning and constantly at the end.
and fry for 3 minutes, stirring well so that
each piece is coated with spices.
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.
take from 11/2 to 2 hours.