| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Indo |
Indonesian, Lamb, Main dish |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Lamb, fresh |
| 2 |
|
Onion |
| 3 |
|
Thai chile |
|
|
Ginger, fresh 3/4" knob |
|
|
Lemon grass root, 1/2" knob |
| 1 |
|
Lemon grass, stem |
| 2 |
|
Garlic clove |
| 8 |
|
Macadamia nut |
| 2 |
|
Tomato, ripe |
| 1/3 |
c |
Oil |
| 1/2 |
t |
Cardamom, ground |
| 1/2 |
t |
Cumin powder |
| 1/2 |
t |
Turmeric |
| 1/4 |
t |
Fennel powder |
| 1 |
|
Cinnamon stick, 2" |
| 4 |
|
Cloves, whole |
|
|
Salt, to taste |
|
|
Pepper, black to taste |
| 4 |
c |
Coconut milk |
INSTRUCTIONS
Calories per serving: 553 Fat grams per serving: 26 Approx. Cook
Time: 1:00 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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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