Heat a dry frypan and toast the coconut until lightly brown and tip onto a plate to cool.
Using the same frypan toss the whole spices ( except the lemongrass) over heat until aromatic and toasted.
Pour them into a spice grinder. Grind until fine. Put these spices with the powdered spices and the onion, ginger, garlic, coconut, lemongrass and oil and blend to a smooth paste.
Trim the Lamb and cut into 3- 4 cm dice set aside.
Heat the oil in a large pot and fry off the spice paste until fragrant. Add the lamb and continue to saute stirring constantly.
Add 500 ml water and 1 tsp salt or fish sauce for a bigger flavour. Simmer on low for approximately 1 hour or until the meat is tender.
Add the coconut milk, tomato and sugar and simmer 15 minutes longer. Taste and add more sugar and salt or even fish sauce if desired . Finish with crispy shallots , extra coconut cream and coriander