AUSTRALIAN BUSH SPICES
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Lamb and Macadamia Korma

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INGREDIENTS:​
  • 500g diced leg lamb
  • 2 tablespoons Greek style yoghurt
  • 2 teaspoons grated ginger
  • 2 cloves garlic, chopped
  • 2 tablespoons ORANGE Australian Bush Spice
  • ½ cup macadamias
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 cinnamon stick
  • 400ml coconut cream​
Serves 4
​

  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 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.

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ryanm@australianbushspices.com.au
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  • Home
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