Fijian Lamb & Pineapple Curry

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 400 g lean diced lamb
• 1 tablespoon red curry paste
• 400 ml coconut milk
• 1/2 cup fresh pineapple (or tinned pineapple, diced)
• 1 red capsicum, diced
• 2 tablespoons roast cashew nuts, to serve

Recipe

• 1 stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
• 2 add lamb and stir until well coated in the spice paste. add coconut milk and stir well to combine.
• 3 add diced pineapple and capsicum, cover and simmer for 20-30 minutes until lamb is tender.
• 4 served on mashed kumara or steamed rice and top with a few roast cashew nuts.
• 5 serves 2.