Place ginger, chillies, lemon grass, brown sugar and galangal in an electric blender. Pulsate for a few seconds till the mixture forms a paste.
Place the chopped lamb in a heavy-based pan, add in the chilli paste and cook over a low heat until the lamb changes colour.
Stir in the vegetable stock, turmeric and soy sauce. Simmer gently for 40 minutes. Season to taste.
Finally add in chopped shallots, garlic, tamarind juice and fish sauce.
Serve with freshly cook green beans and red chilli.
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