Duck with Green Chili (Babek Kalio)

1 whole duck, about 1.7 kg jointed*
10 medium green chili peppers, sliced
2 medium onions, chopped
1 tbsp ground turmeric
2 tbsp ground coriander
3 tbsp raw cashew nuts
1 tbsp ground ginger
4 tbsp chopped garlic
a few black peppercorns
a little water
4 tbsp peanut oil
2 bay leaves
1 stalks lemon grass, sliced and bruised
a pinch of shrimp powder
1 tbsp tamarind pulp
250ml water
*or chicken

Combine the chili peppers, onion, ground turmeric, ground coriander, cashew nuts, ground ginger, garlic and black peppercorns in a blender or food processor. Add a little water (use as little water as possible) and blend to a paste. Set aside. Heat the peanut oil in a large pan over a medium heat.

Add the bay leaves, lemon grass and paste. Saute for 4-5 minutes. Add the duck and shrimp powder. Cook, stirring, until the duck is sealed on all sides. Add the water and cook over a low heat for 15-20 minutes, until the duck is almost done.

Remove from the heat and set aside until ready to serve. Before serving, skim off any excess fat, add the tamarind pulp and heat through gently. Serve hot with steamed rice.