Masam Padiah - lamb curry with bamboe shoots

Masam Padiahlamb curry with bamboe shootsBahan-bahan:ingredients:1000 gr lamb1 sereh (lemongrass)3 jeruk purut / kaffir lime leaves1000 ml water1 tbsp asem (tamarind)150 gr bamboe shoots4 green rawitssalt to taste5 tbsp oilHaluskan:bumbu:11 red rawits5 kemiri (candle nuts)3 tsp ketumbar (coriander)2 cm jahe (ginger)2 cm kunyit (turmeric)5 cm laos (galangal)8 shallots4 cloves garlicCara membuat;preperation/method:Pound or grind the ingredients for the bumbu into a paste. Slice the bamboe inti thin strips and halve the rawits lengthwise. Cut the meat into thin slices. Heat in a wok the oil and fry the meat golden brown. Remove the meat. Add the bumbu, the sereh and the jeruk purut and fry it for 3 minutes. Add the water, the asem, the salt and the meat and let it cook slowly. Add the bamboe and the rawits and let it simmer slowly until the meat is done and the sauce has thickened.