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Ingredients
| 1 3/4 | pounds | lamb | fresh |
| 2 | each | onion | |
| 3 | each | thai chile | |
| 1 | x | ginger | fresh, 3/4" knob |
| 1 | x | lemon grass | root, 1/2" |
| 1 | each | lemon grass | stem |
| 2 | each | garlic clove | |
| 8 | each | macadamia nuts | |
| 2 | each | tomato | ripe |
| 1/3 | cup | vegetable oil | |
| 1/2 | teaspoon | cardamom seeds | ground |
| 1/2 | teaspoon | cumin | |
| 1/2 | teaspoon | turmeric | |
| 1/4 | teaspoon | fennel bulb | powder |
| 1 | each | cinnamon stick | 2" |
| 4 | each | cloves, whole | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 4 | cups | coconut milk |
Directions
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 sauté 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.
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