Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 lb Lamb, fresh 1/2 ts Cardamom, ground
2 ea Onion 1/2 ts Cumin powder
3 ea Thai chile 1/2 ts Turmeric
1 x Ginger, fresh; 3/4" knob 1/4 ts Fennel powder
1 x Lemon grass root, 1/2" knob 1 ea Cinnamon stick; 2"
1 ea Lemon grass, stem 4 ea Cloves, whole
2 ea Garlic clove 1 x Salt; to taste
8 ea Macadamia nut 1 x Pepper, black; to taste
2 ea Tomato, ripe 4 c Coconut milk
1/3 c Oil

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. Serve immediately with steamed rice.

Calories per serving: 553 Number of Servings: 6 Fat grams per
serving: 26 Approx. Cook Time: 1:00 Cholesterol per serving:
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