Instructions: Authors note: This is a liquid stew - or a meaty soup. Do not use flour to thicken the sauce. The best way to eat gule is to put some boiled rice in a soup plate, ladle the gule over it, and eat with a spoon.

Bone the lamb and cut into small pieces. Chop the onion and garlic and put into a blender together with the candlenuts, lemon grass, ginger, chilli powder, cayenne, galingale, turmeric and tamarind water. Blend for a short time to produce a smooth paste. Heat the oil in a saucepan and fry the spice paste for one minute, then add the meat and stir-fry for 2 minutes. Next add 450ml water and bring to a low boil. Cover the pan and allow to simmer for 15 minutes, then uncover and add the sugar, coriander, cloves, bay leaf, cinnamon and coconut milk. Stir well and bring just to boiling point, then lower the heat and allow to simmer for 25-30 minutes, stirring frequently.

(At the end of this time, the sauce should be reduced by half).

Remove the cloves, bay leaves and cinnamon and adjust the seasoning.

Serve immediately.

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