Gulai Kambing (Mild Curried Lamb)

Cut the lamb into small cubes and dust generously with salt and pepper. Heat the oild in a large pan and fry the meat in several batches until evenly colored. Set aside.

Grind one of the onions, the garlic and ginger to a paste. Peel and very thinly slice the remaining onion. Fry the sliced onion in the oil until very well colored. Push to one side of the pan and add the ground ingredients, frying for about 4 minutes. Add the seasonings and sugar and fry for about 2 minutes, stirring all together.

Slit open the chilies and scrape out the seeds. Place in the pan whole, or cut into several large pieces - they are usually removed before serving - and add the coconut milks. Bring to a boil, then simmer, stirring constantly, for about 8 minutes until oil rises to the surface of the sauce. Add the lamb and simmer gently for about 1 1/2 hours, stirring from time to time.

Check the seaonings, stir in chopped cilantro or basil and serve with rice