1 tbsp olive oil, 500g diced lamb/pork or any meat of your taste
1 large brown onion, diced
2 cloves garlic, roughly chopped
2 tsp curry powder
1 tsp cayenne pepper
100g snow peas, ends trimmed
¼ fresh pineapple, skin and core removed, cut into 2.5 cm cubes
long grain white rice, cooked to serve (allow 1 cup uncooked rice)
Salt and pepper
1. Heat the oil in a large heavy based saucepan over high heat.
2. Season the meat with salt and pepper and brown on all sides. Remove the meat to a plate and discard the excess oil in the pan. Add the onion and cook stirring often for 3-5 mins, or until light golden in colour and slightly softened. Add the garlic and the spices and cook for 1-2 mins, stirring constantly and scraping the bottom of the pan, as the spices will begin to stick.
3. Add the meat and 1 ½ cups water to the pan. Stir well and cover. Reduce the heat to low and simmer for 1 ½ hours, or until the meat
is tender. During the cooking process occasionally skim any fat that settles on top of the cooking liquid with a ladle and discard.
4. Add the snow peas and pineapple and cook for a further 2-3 mins, or until the snow peas are tender. Season to taste with salt and
pepper and serve on a bed of rice.
Perfect for those cold winter nights….served with a glass of Penfold’s Bin 28….how can you go wrong!!