---------- Recipe via Meal-Master (tm) v8.02
  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