600g lamb steaks (or diced lamb)
3 small chillies
10cm ginger, fresh
1 x lemon grass root
1 lemon grass stem
2 garlic cloves
8 macadamia nuts
2 tomatoes, ripe
80ml olive oil
1/2 teaspoon ground cardamom
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1/4 teaspoon fennel
1 cinnamon stick (2-inch)
4 cloves, whole
Salt, to taste
black pepper; to taste
2 tins coconut milk
Cut the lamb into bite-size chunks.
Chop the onions chiles ginger lemon root and lemon grass.
Crush the garlic and grind the macadamia nuts.
Skin the tomatoes and cut the flesh into small dice.
Heat the oil in a large pan add the onion chiles and garlic and saute until the onion becomes translucent.
Then add the lamb ginger lemon root lemon grass and tomato and cook for another three minutes stirring frequently.
Add the spice powders cinnamon stick and cloves and season to taste with salt and pepper.
Pour in the coconut milk and bring to the boil stirring constantly then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes.
Cook rice as per packet instructions and then serve immediately.
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