LAMB & MACADAMIA CURRY
COOKBOOK: The Australian Women’s Weekly - KITCHEN
What a strange combination which actually worked!!
Lamb together with macadamia nuts actually tastes very nice! Add spices with coconut milk to your lamb & nuts and you have a delicious curry which can be spiced up a little more with chilli if you wish, but I felt it was just right.
Hope you enjoy
1 cup of macadamia nuts
1kg of diced lamb, shoulder
1 tablespoon olive oil
1-2 cloves of garlic, chopped finely
1 medium onion, chopped coarsely
400g can of crushed tomatoes
1 handful of chopped parsley
1 fresh large red chilli, seeded & chopped finely
20g fresh ginger, chopped finely
1 tablespoon of cumin powder
1 tablespoon of ground turmeric
1 teaspoon of cinnamon powder
400ml coconut milk
Place the macadamia nuts in a dish & bake for approx 5-8mins until golden in colour. Remove from oven and allow them to cool down. Place nuts in a processor and process finely.
Heat olive oil in frying pan, add the diced lamb and allow to just change colour and remove from pan. Retain the juices in the pan, add the onion & garlic and fry until just soft. Add the chilli, lamb and any juices, crushed tomatoes, coconut milk and macadamia nuts. Add parsley, cinnamon, cumin and turmeric. Mix well.
Bring curry to boil and simmer for approx 50mins -1hr or until lamb in tender. Ready to serve.