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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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