3lbsleg or shoulder of lambtrimmed of fat, or 1 rack of lamb (cut into 2 cutlets per person)
2 ½cupstamarind water
3garlic clovesfinely sliced
3large fresh red chilisseeded and finely sliced
1tspchopped fresh ginger
1tspchopped lemongrasssoft inner part only
1tspchopped galangal/ lengkuas
1tspsoft brown sugar
1TbspIndonesian sweet soy sauce/kecap manis or dark soy sauce
2kaffir lime leaves/ daun jeruk
If you are using a lot of tamarind water, which I did with Southeast Asian cooking, it is worthwhile preparing it in larger volume. Boil a whole 7 oz block of tamarind in about 2 1/4 cups water. Boil for 20 minutes, and use wooden spoon to break up the block. Sieve over a glass bowl, and store in an airtight container jar and keep in the refrigerator for 10 days (longer than that and molds will start to grow). You can freeze them in ice cube trays and it will keep for up to 2 months with no loss of flavor. Portion 1 or 2 or 3 Tbsp in each trays so that you know the portion and can easily use it for cooking.
Put the lamb in a saucepan that will accommodates the leg or shoulder lying flat, or the cutlets in a single layer. Mix the rest of the ingredients in a bowl, add 2 1/2 cups water, and pour over the lamb
Put the pan over medium heat, and bring to a boil. Reduce the heat slightly and continue boiling the meat - not on a rolling boil, but just bubbling gently. Cover the pan, and cook for 50-60 minutes if using leg or shoulder, but only 20-25 minutes if using rack of lamb
Transfer the meat to a warmed serving plate. Slice the joint thinly and discard the bone; the rack can stay as it is, without further cutting
Boil the cooking liquid until reduced to a nice thick sauce. Adjust the seasoning with salt and freshly ground black pepper if needed and pour the hot sauce over the eat. Serve right away, with potatoes, rice, or pasta
It is best to serve this hot right from the pan. If you have leftover, you may pan-frying it, but it may toughen the meat a little.