Rendang Domba Malaysia

Bahan-bahan (4 porsi)

• 1 1/2 lbs (750g) boneless leg of lamb (or beef or chicken, cut into cubes)
• 7 tablespoons oil
• 1/4 piece turmeric leaf (optional, thinly shredded)
• 10 kaffir lime leaves
• 1 stalk lemongrass (cut into 2-inch length (5 cm))
• 1 1/2 cups coconut milk
• 2 tablespoons desiccated coconut (lightly toasted)
• salt and sugar (to taste)
• 3 tablespoons oil
• 10 dried red chilis (soaked in warm water and seeds removed)
• 5 fresh red chilis (seeds removed)
• 2 stalks lemongrass (white part only, lightly smashed)
• 7 shallots (or 1 small red onion)
• 1 clove garlic
• 1/2 inch (1cm) ginger (peeled)
• 1/2 inch (1cm) galangal, lengkuas (peeled)
• 1 teaspoon corriander seeds
• 1 candlenut (lightly smashed)
• 1 teaspoon tamarind paste
• 1 tablespoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon sugar