1 3/4 lb Lamb, fresh

      2 ea Onion

      3 ea Thai chile

      1 x  Ginger, fresh; 3/4" knob

      1 x  Lemon grass root, 1/2" knob

      1 ea Lemon grass, stem

      2 ea Garlic clove

      8 ea Macadamia nut

      2 ea 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 ea Cinnamon stick; 2"

      4 ea Cloves, whole

      1 x  Salt; to taste

      1 x  Pepper, black; to taste

      4 c  Coconut milk

  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.