Recipe

Lamb and Macadamia Curry

The Australian Women’s Weekly

‘New Asian - The food of Thailand, Vietnam, China, Japan’

Published by ACP Books Sydney.  Page 58 – 59

Preparation time: 20 mins

Cooking time: 2 hours 20 minutes

Serves: 4

1 cup roasted unsalted macadamias

2 tablespoons vegetable oil

800g diced lamb shoulder

1 medium brown onion, chopped coarsely

1 clove garlic, crushed

2 fresh small red thai chillies, chopped finely

2cm piece fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon ground fennel

400g can diced tomatoes

400ml can coconut milk

1 cup beef stock

½ cup loosely packed fresh coriander leaves

1.       Blend or process half the nuts until finely ground; coarsely chop remaining nuts.

2.       Heat half the oil in large saucepan, cook lamb, in batches, until browned.

3.       Heat remaining oil in same pan; cook onion, garlic, chilli and ginger, stirring, until onion softens.  Add spices; cook, stirring until fragrant.  Return lamb to pan with ground nuts, undrained tomatoes, coconut milk and stock; bring to a boil.  Reduce heat; simmer, covered for about 1 ¼ hours or until lamb is tender.  Uncover; simmer about 15 minutes or until sauce thickens slightly.