Pineapple and Lamb Curry

Ingredients:

60g butter
2 medium onions sliced
1/2 red pepper
1/2 green pepper
1 x 225g can pineapple pieces
450g lamb, cubed
1 dessertspoon curry powder
1 tablespoon sultanas
1 dessertspoon rice flour or cornflour
1 tablespoon coconut
1 tablespoon chutney
120ml pineapple juice
120ml stock or water
Salt and pepper
Juice from 1/2 lemon

Method:

1. Melt the butter in a pot. Add in the onions, the red and green peppers (cut into small wedges), and the pineapple pieces. Cook for two to three minutes, then remove and set aside.

2. Brown the meat in the butter. Add in the curry powder, sultanas, rice flour, coconut and chutney. Gradually add the pineapple juice and stock. Season with salt and pepper to taste.

3. Return the vegetables and pineapple to the pan. Cover then pan and cook slowly for one to two hours until the meat is tender. Add the lemon juice just before serving.

Image Credit: Source