Lamb and Macadamia Korma

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
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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.