Lamb Pineapple
INGREDIENTS
½ kg boneless lamb
1 tsp coriander powder
1 tsp cumin powder
2 tsp dry mango powder
125 ml pineapple juice
1 tsp hot chilli sauce
1 tsp ginger paste
1 tsp garlic paste
¼ tsp turmeric
2 tbsp oil
½ red capsicum – diced
1 green capsicum – diced
4 chopped pineapple rings
1 tbsp chopped coriander
1 tbsp sesame seeds
3 tbsp puffed rice
1 tbsp gherkins
1 tbsp chopped onions
METHOD
Cut lamb into strips and marinate with coriander, cumin, mango powder, juice, chilli sauce, garlic, ginger, turmeric and salt.
Set aside for 1 hour.
Heat oil in a large pan and stir fry lamb for 5 minutes.
Add marinade liquid to prevent scorching.
Lower heat and cook till tender.
Add the remaining ingredients.
Serve garnished with sesame seeds.