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1
In a medium saucepan combine the chicken stock and 4 kaffir lime leaves.
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2
Simmer for 45 minutes.
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3
Cool the broth to room temperature and remove the lime leaves.
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4
Place the lemongrass, ginger and remaining lime leaves in the bowl of a food processor and process until very fine.
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5
Add the leeks and pulse to a coarse dice.
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6
Add the carrots and pulse to a coarse dice.
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7
Melt 2 tablespoons of butter in a pot large enough to hold the meat in one layer over medium heat.
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8
Stir in the processed vegetables.
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9
Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
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10
Cook, stirring occasionally, for 15 minutes, until the vegetables are soft.
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11
Remove the vegetables and set aside at room temperature.
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12
In the same pot, melt 2 tablespoons of butter over medium-high heat.
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13
Season the meat with 1 teaspoon of salt and 1/4 teaspoon of pepper.
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14
Season the flour with 1 teaspoon of salt and 1/4 teaspoon of pepper.
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15
Lightly dust the meat with the flour.
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16
Place the meat in the pot to brown, and cook about 3 minutes per side.
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17
Set the meat aside.
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18
Pour 4 cups of the lime-leaf broth into the pot and bring to a boil using a wooden spoon to scrape any browned pieces from the bottom of the pot.
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19
Return the meat to the pot in one layer.
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20
Top with 2 cups of the cooked vegetables, reserving the rest.
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21
The broth should almost cover the meat.
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22
If it doesn't, add remaining broth.
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23
Simmer, covered, for 1 1/2 hours, until the meat is very, very tender.
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24
Remove the meat to a platter.
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25
Strain the broth, discard the solids and skim off fat.
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26
Stir the reserved vegetables into the broth.
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27
Tear the meat into bite-size pieces, discarding the bones.
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28
Return the meat to the broth and heat through.
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29
Season with 1 teaspoon salt, pepper and lemon juice.
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30
Serve over steamed basmati rice.
