Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
In a pan, mix together the santan (coconut milk) and ground ingredients.
Place over medium heat and stirl slowly to the boil.
Add meat and continue boiling for 10 minutes.
Put in the lemon grass, turmeric leaf and seasoning to taste.
Reduce heat to low.
Simmer till meat is done and dark brown in colour.
When the gravy becomes oily in texture, remove from flame.
Discard lemon grass and turmeric leaf.