Lamb Stew, Malaysian Style

Preheat oven to 375 degrees F.

In a food processor fitted with steel blade, place shallots, galangal, ginger, garlic, lemon grass and chilies. Process until smooth. Set aside.

Preheat 2 Dutch ovens or heavy skillets on medium-high heat. Once the pans are smoking, add the oil, heat until hot. Divide lamb between skillets, sear until brown. Remove to a large bowl. Drain all but 1 tablespoon of accumulated fat in each pot.

In the same pots, over medium heat, divide the shallot-ginger mixture. Saute until fragrant, then dividing between the two pots, add lime juice, rice vinegar and tamarind concentrate. Cook for 1 minute, then add the coconut milk and bring to a boil. Add the turmeric, coriander, cumin, fennel, cinnamon and star anise. Add the lamb, bring just to a boil.

Place in one Dutch oven, cover with lid. Bake for 1 1/2 to 2 hours, or until fork-tender. Then add the fish sauce and sweet soy sauce.

To adjust flavors, add either more sweet soy sauce or lime juice. Then fold in lime leaves. Refrigerate overnight.

The next day, scrape fat from the top. Reheat until hot through. Serve with jasmine or basmati rice.