Macadamia Heaven

A delightful combination of lamb and creamy macadamia nuts produces this heavenly curry.

  • 140g Roasted unsalted macadamia nuts
  • 2 tbsp Vegetable oil
  • 800g Lamb shoulder
  • 1 Medium onion
  • 1 Garlic clove
  • 2 Small red chillies
  • 10g Ginger root
  • 1 tsp Ground cumin
  • 1 tsp Ground turmeric
  • ½ tsp Ground cinnamon
  • ½ tsp Cardamom
  • ½ tsp Ground fennel
  • 400g Can of chopped tomatoes
  • 400ml Can of coconut milk
  • 250ml Lamb stock
  1. Chop the onion coarsely
  2. Crush the garlic
  3. Finely chop the red chillies
  4. Grate the ginger
  5. Dice the lamb
  6. Blend half the macadamia nuts until finely ground and roughly chop the rest
  7. Heat half the oil in a large saucepan and brown the lamb in batches, put to one side.
  8. Heat the rest of your oil and add the ginger, garlic, chillies and onion stirring until the latter is soft.
  9. Now add the spices. When you have stir fried them long enough to release their fragrance, put the lamb back in the pan with the ground nuts, canned tomatoes, coconut milk and stock and bring to the boil.
  10. Cover and simmer for about 1¼ hours until the lamb is tender.
  11. Uncover and simmer until the sauce thickens and serve sprinkled with the remaining macadamia nuts.
Best served with plain long grain boiled rice.
Additional Information:
Number of Portions:
Cooking Time:
<> 2 Hour 30 Min