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Pineapple and Lamb Curry

Golden Circle Pineapple and Lamb Curry Recipe
Golden Circle Pineapple and Lamb Curry Recipe

Ingredients

  • 1 x 225g can GOLDEN CIRCLE Pineapple Pieces
  • 60g butter
  • 2 medium onions sliced
  • ½ red capsicum
  • ½ green capsicum
  • 450g lamb cubed
  • 1 dessertspoon curry powder
  • 1 tablespoon sultanas
  • 1 dessertspoon rice flour or cornflour
  • 1 tablespoon coconut
  • 1 tablespoon chutney
  • ½ cup juice from pineapple
  • ½ cup stock or water
  • salt and pepper
  • juice of ½ lemon
Measurements guide
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Product used

Ingredients

  • 1 x 225g can GOLDEN CIRCLE Pineapple Pieces
  • 60g butter
  • 2 medium onions sliced
  • ½ red capsicum
  • ½ green capsicum
  • 450g lamb cubed
  • 1 dessertspoon curry powder
  • 1 tablespoon sultanas
  • 1 dessertspoon rice flour or cornflour
  • 1 tablespoon coconut
  • 1 tablespoon chutney
  • ½ cup juice from pineapple
  • ½ cup stock or water
  • salt and pepper
  • juice of ½ lemon
Measurements guide

Product used

Ingredients

  • 1 x 225g can GOLDEN CIRCLE Pineapple Pieces
  • 60g butter
  • 2 medium onions sliced
  • ½ red capsicum
  • ½ green capsicum
  • 450g lamb cubed
  • 1 dessertspoon curry powder
  • 1 tablespoon sultanas
  • 1 dessertspoon rice flour or cornflour
  • 1 tablespoon coconut
  • 1 tablespoon chutney
  • ½ cup juice from pineapple
  • ½ cup stock or water
  • salt and pepper
  • juice of ½ lemon
Measurements guide

Method

Melt butter, add onions capsicums (cut into small wedges) and half cup pineapple pieces and cook 2-3 minutes. Remove and set aside.

 

Brown meat in butter, add curry powder, sultanas, rice flour, coconut and chutney. Gradually add pineapple juice and stock. Season to taste.

 

Return vegetables and pineapple, cover pan and cook slowly for 1-2 hours, until meat is tender. Add lemon juice just before serving.

 

Serve with fluffy boiled rice or noodles.

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