Aussie Foods

Lamb & Macadamia Korma

Preparation time: 30 minutes

Cooking time: 60 minutes

Serves: 4

Serve with: rice


  • 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


  1. Put the lamb and yoghurt into a bowl and mix to combine. Cover and allow to marinate for 30 minutes.
  2. 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.
  3. 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. 
  4. 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.
  5. Serve with rice.

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