1Dry-fry spices in small frying pan, stirring, about 1 min or until fragrant. Blend or process spices with onion, garlic, lemon grass, galangal, chillies and coriander root and stem mixture until mixture forms a paste.
2Preheat oven to 150 C. Heat half the oil in large flameproof baking dish; cook lamb, turning occasionally, until browned all over. Remove from dish.
3Heat remaining oil in same dish; cook paste, stirring, until fragrant. Add coconut milk; bring to the boil.
4Return lamb to dish; cook in oven, uncovered, turning occasionally, about 3 hours or until liquid has evaporated. Cover lamb; stand 10 mins before serving.
5Serve sprinkled with a little fresh coriander, and a bowl of steamed rice on the side.
Recipe & Photo: The Australian Women's Weekly/BauerSyndication.com.au