September 28, 2016
A great winter-warmer make the day before serving for the best flavour. It freezes well too, so you can double the quantity and freeze half. Serve with boiled or mashed potatoes to soak up all the juicy goodness. Left-overs make for great picnic sandwiches (add sliced cucumber for a bit of freshness and crunch).
1Toss cubes of lamb in flour and season with pepper.
2Heat Nuttelex in large frypan over medium heat, add lamb and brown well on all sides.
3Add onion, garlic and curry powder. Reduce heat and cook 2–3 minutes or until onion is softened.
4Pour tomato puree, pineapple juice, vinegar and soy sauce over meat and mix in well.
5Add brown sugar and lemon peel and transfer to ovenproof casserole. Cook 1 ½ hours at 170°C, or until meat is tender. Stir once or twice to ensure meat is covered by liquid.
6Place walnuts in pan and toast in oven while lamb is cooking, for 15–20 minutes. Serve on top of lamb.