Lamb and pineapple stew: Perfect family meal for cold nights
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Loading... - Laura Matome
- 14 Mar 2023
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When the evenings cool down, it’s time to make some hearty stews. Start with this lamb and pineapple stew with the family.
The days are cooling down and we are in the mood for more heartwarming stews. If you’re a fan of a great stew, you’ll want to try this simple lamb and pineapple stew recipe. Not only is it perfect for cool autumn evenings, but it’s also simple enough to make when you’re going camping. The pineapple adds some tangy flavour but the acid also helps tenderise the lamb, cutting down cooking time and improving every single bite of this meaty stew.
LAMB AND PINEAPPLE STEW SUGGESTIONS
Every stew needs to start well and browning the lamb adds flavour the the flour will also eventually thicken the sauce. The rest of the process is quick and easy, and you can add a cup of pineapple juice instead of stock depending on the sweetness you want to add. You can also add some potatoes int the stew along with green beans if you want to. The choice is yours and it’s best served with brown rice but still great with samp or mashed potatoes.
When the evenings cool down, it’s time to make some hearty stews. Start with this lamb and pineapple stew with the family.
Prep time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours 20 minutes
INGREDIENTS
1 kg lamb forequarter, fat trimmed and large pieces of meat chopped into 2-3 cm pieces
2 tbsp olive oil
2 heaped tbsp flour
- For the sauce
1 onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
3 cloves garlic, crushed
3 cm fresh ginger, crushed
1 cup stock
1 cup pineapple juice
1 cup pineapple pieces, chopped
2 tbsp curry powder
140 g tomato paste
1⁄3 cup soya sauce
2 tbsp vinegar
2 tbsp brown sugar
75 g cashew nuts
salt and pepper to taste
2 tbsp olive oil
parsley for garnishing
METHOD
Toss the lamb in seasoned flour until completely coated.
Place a cast-iron, stainless steel, or other heavy-bottomed frying pan on a burner/stove over medium-high heat. Add the oil and allow to become hot, pan-fry lamb in batches until browned, then set aside. Read More…
