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.
