Lamb & Macadamia Korma
Preparation time: 30 minutes
Cooking time: 60 minutes
Serves: 4
Serve with: rice
Ingredients:
- 500g diced leg lamb
- 2 tablespoons Greek style yoghurt
- 2 teaspoons grated ginger
- 2 cloves garlic, chopped
- 2 tablespoons Orange bush curry
- 1/2 cup macadamias
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 cinnamon stick
- 400ml coconut cream
Method:
- Put the lamb and yoghurt into a bowl and mix to combine. Cover and allow to marinate for 30 minutes.
- Put the ginger, garlic, orange bush curry and macadamias into a spice grinder or mortar and pestle and process or pound until smooth, you need to add a little water to loosen the mixture.
- Heat the oil in a pan, add the onions and cook over a medium heat for 5 minutes or until soft and golden. Add the marinated lamb and cook for 5 minutes or until browned.
- Add the spice paste, cinnamon and coconut cream and ½ cup water, bring to boil, reduce heat and simmer covered for 30 minutes. Remove the lid and cook for 20 minutes more or until the sauce is thick.
- Serve with rice.
