Preparation time: 15 minutes
Cooking time: 3 ¼ hours
Serves 6
1 cup roasted macadamia nuts
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
1 bunch coriander with stems, torn
1 onion, chopped
2 cloves garlic, chopped
2 tbs lemon juice
2 tbs macadamia or olive oil
1.2kg boned lamb shoulder, cut into 5cm cubes
1½ cups chicken stock
500g kumara, peel, cut into 5cm chunks
12 seedless dates
Method
Preheat the oven to 150ºC. Combine the ground coriander, cumin and paprika, fresh coriander, onion, garlic and lemon juice in a blender or food processor and blend until almost smooth.
Heat the oil in a large frying pan, add 1/3 of the lamb, fry until browned on all sides, transfer to a baking dish. Repeat with the remaining lamb.
Add the coriander mixture and stock to the frying pan, bring to boil and add to the lamb.
Cover the baking dish with foil and bake for 2 hours. Add the macadamias, kumara and dates and cook a further hour or until the lamb and kumara are tender.
Serving suggestion: Serve with couscous or rice.
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