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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. leg of lamb (bone-in, or mutton)
- 4 carrots (peeled and cut into large chunks)
- 1 stalk leeks (large, cut into rings and wash thoroughly by soaking in water)
- 2 oz. Chinese parsley (both stalks and leaves, chopped)
- 4 stalks lemon grass (trim off the woody ends and bruise to release flavor)
- 1 onion (large, peeled and dice)
- 2 onions (large, peeled and cut into large chunks)
- 4 cloves garlic (peeled)
- 4 shallots (peeled)
- 3 candlenut (/ kemiri)
- 1 Tbsp. coriander seeds
- 1 tsp. fennel seeds
- 1 piece star anise
- 1 canela (large)
- 5 pieces cloves
- 10 pieces cardamom
- 3 Tbsp. cumin powder
- 1 tsp. turmeric powder
- salt (to taste)
- 1 Tbsp. sugar
- parsley leaves (Chinese, finely chopped)
- 3 stalks spring onion (2-, finely chopped)
- fried shallots (crisp / bawang goreng)
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