Toast coriander, cumin, and fennel seeds in a dry pan over medium heat until fragrant (1–2 minutes). Grind to a fine powder using a spice grinder or mortar and pestle.

Soak Dried Chillies

Soak the dried red chillies in hot water for 15 minutes until softened. Drain and reserve some soaking liquid.

Blend Paste

Combine shallots, garlic, fresh red chilies, softened dried chilies, turmeric, galangal, sliced lemongrass, the toasted ground spice mix, and 1 tablespoon of oil in a blender or mortar. Blend to a smooth paste, adding a splash (1–2 tbs) of the reserved chili soaking liquid or water if needed.

Fry the Paste

Heat 3 tbs oil in a large heavy-bottomed pot or Dutch oven over medium heat. Fry the spice paste, stirring frequently, until the oil separates and the paste darkens and becomes aromatic, about 6–8 minutes. Reduce heat if it starts to burn.

Lamb & Potatoes

Toast & Add Shrimp Paste

In a small dry skillet, toast the dried shrimp paste (belacan) briefly over low heat until fragrant, then crush or finely chop and add to the frying spice paste. Stir to combine and cook 1 minute.

Brown the Lamb

Increase heat to medium-high. Add 2 tbs vegetable oil to the pot if paste has absorbed most oil. Add the cubed lamb in batches to avoid overcrowding and brown on all sides, about 4–6 minutes per batch. Remove browned lamb to a plate.

Deglaze & Simmer

Return all browned lamb to the pot. Add 500 ml water (or enough to just cover the meat), bring to a simmer, scraping any browned bits from the bottom. Reduce heat to low, partially cover, and simmer gently until lamb is tender, about 60–75 minutes depending on cut. Skim any foam or excess oil occasionally.

Add Potatoes

When lamb is nearly tender (after about 45–55 minutes), add the cubed potatoes to the pot so they cook through without disintegrating. Continue simmering until potatoes are tender and lamb is fork-tender, about 15–20 more minutes.

Curry Base & Seasoning

Add Coconut Milk & Season

Once lamb and potatoes are tender, stir in the coconut milk and coconut cream (if using). Add ground coriander, ground cumin, tamarind paste, palm sugar, and salt to taste (start with 1.5 tsp). Add curry leaves if using. Simmer gently over low heat for 8–10 minutes to meld flavors; do not boil vigorously to prevent coconut milk from splitting.

Adjust Flavors

Taste and adjust seasoning: add more salt, a pinch more sugar for balance, or a squeeze of lime/tamarind if you prefer brighter acidity. If the curry is too thin, simmer uncovered a few more minutes to reduce; if too thick, add up to 100 ml water.

Aromatics & Garnish

Finish & Rest

Turn off heat and let the curry rest for 10 minutes to allow flavors to meld. Meanwhile, thinly slice the shallots into rings and briefly fry in 1 tbs oil until light golden for garnish if desired.

Serve

Serve the kari kambing hot, garnished with fried shallot rings, fresh cilantro or Vietnamese coriander, and a few extra curry leaves. Accompany with steamed rice, roti, or ketupat.