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Lamb, Walnut and Pineapple Braise

Name: Lamb, Walnut and Pineapple Braise
Yield: : 4
Ingredients: 2 tablespoons plain flour; 1.2kg lamb forequarter, trimmed, cut into 3cm cubes; 60ml (¼ cup) olive oil; 3 garlic cloves, finely chopped; 1cm knob ginger, finely grated; 2 teaspoons curry powder; 140g tomato paste; 80ml (1/3 cup) soy sauce; 2 tablespoons red wine vinegar; 2 tablespoons brown sugar; 500ml (2 cups) pineapple juice; 75g walnuts, toasted; Salt and pepper, to taste; Buttered egg noodles or steamed brown rice, to serve

Matt Preston

Judge · 01 Aug 2013

View full method on 10 Play ↗ Open in The Pass

: 4

Serves

Component

Ingredients

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Season

Ingredients

2 tablespoonsplain flour

1.2kglamb forequarter, trimmed, cut into 3cm cubes

60ml (¼ cup)olive oil

3garlic cloves, finely chopped

1cmknob ginger, finely grated

2 teaspoonscurry powder

140gtomato paste

80ml (1/3 cup)soy sauce

2 tablespoonsred wine vinegar

2 tablespoonsbrown sugar

500ml (2 cups)pineapple juice

75gwalnuts, toasted

Salt and pepper, to taste

Buttered egg noodles or steamed brown rice, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LambFlourGarlicSoy SauceVinegarPineappleWalnutNoodlesTomato PasteCurry Powder or PasteAdult SupervisionComfort FoodDinnerLunch

Recipe by Matt Preston. Originally published by Network 10 on 01 Aug 2013.

Original on 10 Play ↗