|
| Wellness | Fitness & Weight Loss | Food | Supplements & Treatments | Developmental disorders | ||||
|
1kg leg of lamb, cubed 60g butter 2 medium onions, sliced 2 level tsp curry powder 1 level tsp paprika 2 level tsp plain flour 150ml stock 2 level tsp tomato puree 1 red pepper, de-seeded and chopped 1 medium fresh pineapple |
Dairy-free Egg-free Nut-free Sugar-free |
Cut lamb into 4c, (1½") cubes. Melt butter and fry meat until browning. Remove and keep warm.
Sauté the onions, add curry powder, cook for 1 minute. Add paprika, flour, stock and tomato puree. Bring to the boil, stirring. Simmer for 5 minutes.
Add red peppers and meat. Adjust seasoning.
Cook over a low heat for 1½ hours until meat is tender.
Halve pineapple lengthways. Scoop out flesh. Pile lamb into shells. Cube pineapple flesh and use to garnish dish.
|
| Please support our sponsors: | |||
|
|
|
||
