Again, don't be scared by the 'long' list of ingredients. It's mostly the spices and once you've bought them - they aren't expensive - you will use them over and over again in other dishes. Also, quantities are entirely up to personal taste and preference. If you are a curry novice then I'd suggest you use the minimum quantities stated in the recipe but if you know you like things with plenty of chilli then go ahead an add some more but don't over-do it. Curries need time to for their full flavour to mature - in fact they taste better the day after you make them and they freeze perfectly.
1 cup unsalted macadamias, whizzed in a blender until finely ground
2 tbsp vegetable oil (NOT olive oil - it's no good in curries!)
800g diced lamb
1 medium onion, chopped roughly
2 cloves garlic, crushed
2cm piece of fresh ginger, grated (or 2tsps ground ginger)
2 small fresh red chillis (or 1-2 tsps chilli powder)
1 tsp ground cumin
1 tsp ground turmeric
Half tsp ground cinnamon
Half tsp ground cardammon
Halt tsp ground fennel seeds
400g can diced tomatoes
400ml can lite coconut milk/cream
1 cup beef stock
Half cup chopped fresh corriander (cilantro) leaves - optional
Heat half the oil in a heavy duty pan and brown/seal the lamb pieces.
Remove lamb and in same pan heat the remaining oil and cook the onion, garlic, chilli, ginger stirring until the onion is soft.
Add remaining spices and stir for a couple of mins until the flavours are released.
Return the lamb to the pan, plus the tomatoes and coconut milk and ground macadamia nuts and stock.
Bring to the boil and then simmer gently for 60-90 mins until the lamb is tender.
Cook a little longer so the liquid reduces and the sauce becomes thicker.
Stir in the fresh corriander/cilantro if required.
Serve with boiled basmati rice or Indian naan breads (pitas will do).