Categories: Lamb, Indonesian, Main dish 
      Yield: 6 servings 
  
  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           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.