Step 1

Fry spice: Heat cooking oil in a pot and sauté spice paste, lemongrass, kaffir lime leaves, Indonesian bay leaves, cloves, cardamom, and cinnamon until fragrant, about 3 minutes.

Step 2

Add meat: Add the lamb/mutton meat and stir until no longer pink.

Step 3

Add coconut milk and seasoning: Add the coconut milk, water/stock, coconut palm sugar, salt, and white pepper. Stir and bring to a boil. Reduce the heat and simmer until the lamb is tender and the sauce has reduced by half, about 1 1/2 to 2 hours.

Step 4

Serve: Turn off heat and serve the lamb curry immediately with steamed white rice.