Indonesia - Spiced Lamb (Gulai Kambing)

Spiced Lamb 

(Gulai Kambing)

Yield: 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 ts Cardamom, ground

-       1/2 ts Cumin powder

-       1/2 ts Turmeric

-       1/4 ts Fennel powder

-       1 Cinnamon stick; 2"

-       4 Cloves, whole

-       Salt; to taste

-       Pepper, black; to taste

-       4 c Coconut milk

-       Calories per serving: 553

-       Fat grams per serving: 26

Directions

-       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.