Gulai Cincang: cordero en salsa picante de leche de coco

Gulai Cincanglamb in spicy coconutmilk sauceBahan-bahan:ingredients:250 gr lamb chops750 gr boneless lamb6 shallots8 cm cinnamon1 tsp salt2 slices asam gelugor (else 3 tsp asem/tamarind)1000 ml santen cair (thin coconut milk)250 ml santen asli (thick coconut milk)5 tbps oilHaluskan:bumbu:1 tbsp ketumbar (coriander)1 tsp black peppercorns1/2 tsp jinten (cumin)1/2 nutmeg3 cloves2 cardamon pods5 kemiri nuts (candelnuts)9 red lomboks5 cm jahe (ginger)5 cm kunyit (curcuma)5 cm laos (galangal)6 cloves garlicCara membuat:preperation/method:Roast dry in a skillet the ketumbar, the jinten, the nutmeg, the cloves, the cardamon and the candlenuts for 2 minutes until fragant. Pound or grind then all the ingredients for the bumbu into a paste.Cut the meat into pieces and split the chops. Cut the shallots into thin slices. Heat in a wok the oil and fry the shallots and the cinnamon for 3 minutes. Add the paste and fry it for 4 minutes. Then add the meat, the salt and the santen cair and let it simmer slowly until the meat is tender. Add the santen asli and boil it for 2 minutes and serve.