East Timorese Lamb and Tamarind Stew
-200g tamarind concentrate
-1kg lamb shoulder, cut into 3cm cubes, seasoned with salt and pepper
-80ml olive oil
-2 onions, thinly sliced
-4 garlic cloves, crushed
-5cm piece ginger, finely chopped
-4 lemongrass stalks, thinly sliced
-2 x 4cm pieces turmeric, finely chopped
-8 long red chilies, thinly sliced
-1 cup chopped mint
-steamed rice
1) Soak tamarind concentrate in 1 litre of warm water.
2) Heat 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, turmeric and chilies, and cook for 2 minutes.
3) Return meat to pan and cook for 2 minutes to coat. Strain tamarind, add tamarind water to meat and bring to a boil.
4) Reduce heat to low, cover and simmer for 2 hours or until lamb is tender. 5) 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.
**Original recipe calls for optional calves liver and tripe. See link.
