Remove fat and tendons from meat. Cut into cubes of about 2.5 cm. Prepare garlic, onion, chilies, ginger and coconut milk (1) in a hand blender to a paste. Heat oil in a saucepan. Pour in coriander, onion paste, cumin, cinnamon, turmeric, ground cloves, lemon zest, chili spice, meat cubes and remaining coconut milk. Mix thoroughly. Bring to a boil. Simmer over low heat for 1 1/2 hours until meat is cooked and liquid is reduced.
When the oil begins to settle on the surface, add juice of one lemon, sugar and tamarind concentrate and stir to heat through. Serve with long grain rice.
Note: This is a so-called “dry” curry, where hardly any sauce liquid remains. In return, the meat absorbs the spice flavor exceptionally well during cooking. The curry tastes even better if it is left to stand overnight. Cool and place in a covered cooking pot in the refrigerator.
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