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2 lb fresh lamb
2 red onion
3 hot green chile
3/4" knob fresh ginger
1/2" knob lemon grass root
1 lemon grass stem
3 garlic clove
8 macadamia nuts
4 tomato
1/3 cup peanut Oil
1/2 tsp cardamom, ground
1/2 tsp cumin powder
1/2 tsp turmeric
1/4 tsp fennel powder
1 cinnamon stick, about 2"
8 whole cloves
salt, to taste
black pepper to taste
4 cups coconut milk

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 saute 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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