Instructions: Bring 12 cups of water to a boil in a large stockpot. Add lamb cubes, cook for 5 minutes, then pour off the water.

Heat oil, add the spice paste and coriander and fry for 2 minutes over medium heat. Add lamb, vinegar, cardamom, lemongrass and 1 1/2 cups water. Bring to a boil and simmer until three-quarters cooked.

Add coconut milk, bring back to a boil and simmer, uncovered, until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.

Serve with steamed rice, fried shallots, lemon slices and sliced celery.

Comments: The lamb can be replaced by either beef or chicken.

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