LAMB AND PINEAPPLE STEW RECIPE

As the days cool down, many of us are in the mood for heartwarming stews. If you’re a fan of great stews, 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 easy enough to make when you’re going camping. The pineapple in this recipe adds a tangy flavor, and the acid in it helps to tenderize the lamb, reducing cooking time and improving the flavor of every bite of this meaty stew.

LAMB AND PINEAPPLE STEW TIPS

To make a great stew, you need to start with the lamb. Browning the lamb adds flavor, and the flour will also eventually thicken the sauce. After browning the lamb, the rest of the process is quick and easy. You can add a cup of pineapple juice instead of stock, depending on the sweetness you want to add. You can also add potatoes and green beans to the stew if you want to. The choice is yours, and it’s best served with brown rice, but it’s also great with samp or mashed potatoes.

As the evenings cool down, it’s the perfect time to make some hearty stews. Gather your family and start with this delicious lamb and pineapple stew recipe.

Recipe by Irene Muller

Course: Dinner

Cuisine: Global

Difficulty: Easy

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

To make this lamb dish, begin by tossing the lamb in seasoned flour until it is completely coated.
Next, 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 it to become hot, then pan-fry the lamb in batches until it is browned. Set the lamb aside once it’s browned.
Now, add some more oil to the pan and fry onions, chopped carrots, and celery until they are soft.
In a separate pot, add garlic and ginger to olive oil and sauté for 1 minute. You can deglaze the pot with a splash of wine and scrape up the burned bits.
Add all the other ingredients to the pot with the garlic and ginger and cook for five minutes.
Once the ingredients have cooked for five minutes, add the lamb and reduce the heat to medium. Simmer for 2 hours or until the meat is tender.
Finally, add the nuts and pineapple pieces and season to taste.
Allow the lamb dish to rest.
Garnish with a combination of parsley, fresh garlic, and grated lemon zest.
Serve on nutty brown rice.

»LAMB AND PINEAPPLE STEW RECIPE«

LAMB AND PINEAPPLE STEW TIPS