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Trim the meat of all fat and sinew and tie with string
so that the meat holds its shape.
-
Heat the oil in a large heavy-based pan. Add the meat
and cook over high heat until it browns.
-
Remove meat from pan and set aside.
-
Reduce the heat to medium. Add the curry powder, garlic,
ginger, lemon grass and onion, and cook for 5 minutes or until the oil
begins to separate from the spices.
-
Return the meat to the pan. Add the tamarind, vinegar,
stock and coconut mil and bring to the boil.
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Reduce heat, cover and simmer for 1 3/4 hours or until
the meat is tender.
-
Remove the meat from the pan and keep it warm.
-
Bring the liquid to the boil and cook it, uncovered, for
10 minutes or until a thick gravy forms.
-
Slice the meat and serve topped with the gravy.