Gulai Cincang is a rich coconut based lamb curry suitable for any cut of meat. It is fast simple and easy to prepare and makes for an authentic Padang style meal or side dish.

• 750g of Lamb
• 6 Shallots
• 1 Cinnamon Stick
• Salt to taste
• 100ml of Tamarind Liquid
• 1 liter of Coconut Milk

Spice Paste

• 1 Teaspoon of Black Pepper Corns
• 1 Teaspoon of Corriander Seeds
• 3 Cloves
• 1/2 Teaspoon of Cumin
• 1/4 Teaspoon of Ground Nutmeg
• 1/4 Teaspoon of Cardamon seeds
• 6 Macadamia Nuts or Candle Nuts
• 6-10 Dried Chilis
• 1 Inch of Ginger
• 4 Cloves of Garlic
• 1 Inch of Fresh Turmeric or a Teaspoon of Turmeric Powder 

Instructions

Trim the meat and brown it to remove unwanted fat. Brown the shallots. Dry fry the whole spices (Black Pepper Corns, Corriander Seeds, Cloves, Cumin and Cardamon seeds). In a blender add a cup of coconut milk, browned shallots and all the ingredients for the spice paste and blend until smooth. In a large saucepan add blended mix, lam, cinnamon stick, tamarind liquid and remaining coconut milk. Simmer gently for approximately 20 mins. Serve with piles of rice to soak up the delicious curry sauce.