Step 1

To make the spice paste, place coriander seeds, cumin seeds, fennel seeds, cloves and peppercorns in a small frying pan. Cook over medium heat, shaking the pan occasionally, for 3 minutes or until aromatic. Transfer to a food processor and process until smooth. Add the onion, macadamias, ginger, garlic, chilli, water, turmeric and nutmeg. Process until a smooth paste forms.

Step 2

Heat oil in a wok or large saucepan over medium heat. Cook spice paste, stirring, for 3 minutes or until aromatic. Add lamb and cook, stirring, for 2 minutes or until browned. Stir in the tomato. Add the stock, cinnamon and cardamom. Reduce heat to low. Simmer, stirring occasionally, for 1 hour.

Step 3

Add the coconut milk and cook for 1 1/2 hours or until lamb is tender. Stir in tamarind. Season with salt and pepper.