Dinner ideas

Lamb and macadamia curry

Buttery macadamia and melt-in-your-mouth lamb.
2H 30M

This hearty slow-cooked lamb curry is packed full of macadmaia for a satisfying meal that’s truly satisfying.

Looking for more lamb and macadamia curry pressure cooker recipe?



1.Blend or process half the macadamias until ground finely. Coarsely chop remaining macadamias; reserve.
2.Heat half the oil in a large heavy-based saucepan. Cook lamb, in batches, stirring, for 5 minutes or until browned; transfer each batch to a large heatproof bowl.
3.Heat remaining oil in same pan; cook onion, garlic, chilli and ginger, stirring, for 5 minutes or until onion softens. Add spices; cook, stirring, for 1 minute or until fragrant. Return lamb to pan; add ground macadamias, tomatoes, coconut milk and stock. Bring to the boil. Reduce heat to low; cook, covered, for 1¼ hours or until lamb is tender. Remove lid; simmer, uncovered, for 15 minutes or until sauce thickens slightly. Season to taste.
4.Serve half the lamb curry topped with reserved chopped macadamias and coriander leaves (see > serve it). Transfer remaining lamb curry to an airtight container; cool, then store (see store it).

The amount of coarsely chopped macadamias is enough to top the served portion of lamb curry. Use the same amount again (about ¾ cup) when serving the stored portion.

If you like, serve with garlic naan (page 203) or classic pulao.

Refrigerate lamb curry for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.


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