Lamb cubes in smoky curry sauce

Course: Main Course
Servings: 4
  • 1.2 kg Deboned Lamb – cut into cubes
  • 2 Tablespoons flour
  • Stir! it up Smoky Curry Sauce 100g packet
  • 400g Coconut Milk or Water

  • 2 Tablespoon Oil
  • 440g Pineapple pieces – drained and cut into pieces
  • 2 Cups Broccoli Florets
  • 1 Cup Walnuts or Almonds - chopped
  • Salt & Pepper
  1. Place flour, salt, and pepper in a ziplock bag. Place the lamb in the ziplock and shake to cover all the meat.

  2. Heat the oil in a heavy-bottomed pot

  3. Fry the meat quickly in batches. Turn regularly until the meat is browned all over.

  4. Remove the meat from the pot and use the same pot to reconstitute sauce as per instructions – either with coconut milk or water.

  5. Add meat back into the pot.

  6. Add Pineapple pieces.

  7. Stir, bring briefly to the boil. Reduce heat, cover and simmer for two hours or until the meat is soft and tender, either in the oven or on the stove top. Add some water or drained pineapple juice if the dish becomes too dry.

  8. Put broccoli on top of the meat. Increase the heat that the broccoli can steam soft – about 10 – 15 minutes.

  9. Add Salt & Pepper to taste.

  10. Add chopped Almonds or Walnuts to each plate.