Spicy lamb & pineapple stew
Recipe by Ted
500g diced lamb
100ml vinegar
10 peppercorns
2 teaspoons salt
2 cloves garlic
Splash of cooking oil
1 onion sliced
2 tablespoons tomato puree
300 ml boiling water
1 sliced red and/or green pepper
2 bay leaves
1 teaspoon Tabasco sauce
100g smooth liver pate
½ fresh pineapple, diced
Prep. Time → 15 min
Cook Time → 30-300 min
1. I sometimes make this with neck of lamb, and slow cook for hours, but if you're short of time then use diced lamb, skip the marinade, and the whole thing can be done in 30 minutes
2. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours, then drain off vinegar. This step can be skipped if you're in a hurry.
3. Add onion to meat, garlic & peppercorns fry in a little oil intil browned
4. Add boiling water, bay leaves, Tabasco, and tomato puree, and cook until tender. This could be 15 mins, or as long as you want.
5. Remove any bones. Add pineapple, red pepper, blend in the liver pate, and cook for a further 15 minutes.
6. Serve with rice
main courses November 10, 2011 12:32
Author adopted from a philippine recipe
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