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Lamb, walnuts, pineapple by Matt Preston
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Prep Time:
10 minutes
10 minutes
Cook Time:
130 minutes
130 minutes
Total Time:
140 minutes
140 minutes
Savory lamb casserole with buttery egg noodles for all the lamb enthusiasts!
Ingredients:
- 1.2kg diced lamb, fat trimmed (forequarter – ask the butcher to chop it)
- 40.00 ml flour
- 36.80 gm oil
- 3 garlic cloves, peeled and crushed
- 525.00 gm pineapple juice
- 5.00 gm curry powder
- Small tin tomato paste
- 84.00 gm soy sauce
- 40.40 gm vinegar
- 32.00 gm brown sugar
- Knob of ginger, grated
- 86.25 gm walnuts
Instructions:
- 1. Preheat your oven to 180C. Coat the meat in flour and sauté until golden brown. Place the meat in a casserole dish. Sauté garlic, then add remaining ingredients and bring to a boil. Pour the mixture over the meat, cover, and bake for approximately 2 hours.
- After cooking, incorporate walnuts and season to your liking. Pair this delightful dish with buttered egg noodles or nutty brown rice.
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