Spicy Boiled Lamb (Kambing Bumbu Bacem)

1 shoulder or leg of lamb (about 1 1/2 kg or 3 1/2 lb) of meat

1 onion

5 cloves garlic

1/2 tsp chilli powder

2 tsp brown sugar

a little tamarind (about 10 or 15 g or 1/2 oz)

2 tsp ground coriander

1 tsp ground ginger

a pinch pf laos / galingale

1 salam leaf or bay leaf 

salt

Kambing-Bumbu-Bacem

Slice the onion and crush the garlic. Put these with the whole piece of meat in a deep saucepan. Add enough water to cover, and put in all the other ingredients. Boil slowly for 1 1/4 hours.

Take out the meet and let it cool, then cut it into good large slices. Put the slices into another pan, and strain over them the stock from the first pan. Taste, and adjust the seasoning. Cook over a high flame until the sauce has been reduced to half its original quantity. Serve hot.

To serve six to eight