Lamb and Pineapple Curry

Lamb and Pineapple Curry

Serves 4

Points plan 2½ pts per serving

Core 1 pt for the flour

1 large onion, sliced

1 garlic clove, crushed

1 tablespoon plain flour

1–2 tablespoons Madras curry powder

12oz (350g) lean lamb, cubed

1 tablespoon tomato purée

1 pint (600ml) beef stock

4oz (100g) canned pineapple cubes in natural juice, drained

salt and freshly ground black pepper

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Dry-fry the onion and garlic in a non-stick pan until soft. Place in a casserole dish.

Mix the flour and curry powder together. Toss the lamb in this mixture then dry-fry until brown. Place in a casserole dish.

Stir the remaining flour and curry mixture into the hot pan and cook for a minute. Add the tomato purée and a little stock, stirring well to loosen any mixture from the base of the pan. Gradually add the rest of the stock, stirring continuously, and bring to the boil.

Pour the sauce over the lamb. Stir the pineapple cubes into the lamb curry and season to taste. Cover and cook in the oven for 1 hour or until the lamb is tender.

Check the seasoning and adjust if necessary. Serve with boiled rice.

Core: Omit the flour and thicken with gravy granules if necessary to make this completely core.

Add a diced apple or some sultanas to this recipe, remembering to add any points