YIELD: 1 Serving
MACRONUTRIENT RATIO: 2:1
*Optional Directions for steeping spices in tea ball
Use whole, fresh spices for best results. Break open or crush to get maximum flavor. Put this spice combination into a mesh “tea ball”. Allow this to steep during the cooking process to add lots of flavor. This does not need to be calculated into the meal. Add all spices below for this recipe. Adjust for your taste preferances.
For lower ratio’s or nut-free needs, consider using flaxmeal and coconut milk in place of the macadamia nuts and mayonnaise to thicken the stew.
70g lamb, raw, leg meat trimmed of fat
10g onions, diced small
2g fresh garlic, minced
2g fresh ginger root, minced
1g chili powder
1g garam masala
200g chicken broth (use vegetable or lamb broth if available)
20g coconut milk, full fat
25g macadamia nuts, chopped
4g fresh cilantro, minced
sea salt, use Kala Namak if available
1Combine the first 6 ingredients and marinate for at least 1 hour or overnight. 2Add the ghee to a small pan over medium high heat. Add the marinated meat including all the additional ingredients mixture to the ghee. Brown the meat on all sides. 3Add the broth and the tea ball filled with spices to the browned meat. Cover the pot with a lid and turn the heat to low. Simmer this for at least 1 hour. You may add water if needed. 4When the meat is tender, remove the pot from the heat, drain the juices from the tea ball. Discard the spices in the tea ball. Add the mayonnaise and ground macadamia nuts, stir very well until it is completely combined. Season to taste with the salt and white pepper. Top with the fresh cilantro.