Slow Cooked Lamb And Pineapple Curry

Total Time: 13 hrs 30 mins Preparation Time: 12 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (600 g) lamb, filet sliced
• 1 raja naga chili
• 3 red chilies
• 1 inch galangal
• 3 stalks lemongrass (woody bits removed)
• 6 garlic cloves
• 1 teaspoon turmeric
• 3 shallots
• 3 tablespoons fish sauce
• 2 tablespoons tamarind juice
• 100 g coconut cream
• 1 teaspoon tomato puree
• 50 g green beans
• 150 g fresh pineapple, cut into chunks

Recipe

• 1 make a paste from the chillies, shallots, garlic, turmeric, lemongrass, galangal, tamarind juice, fish sauce and a splash of your finest water.
• 2 marinate the lamb in this overnight.
• 3 place the marinated lamb with the marinade into an ovenproof casserole dish and add the pineapple, green beans, tomato puree and coconut cream.
• 4 stir together gently and put it in the oven for 1 1/2 hours slow cooking at 130 degrees. it may look rather dry at this point but the juices from the meat will turn into a lovely sauce. give it a little stir at half time :-).
• 5 if it does seem a little to dry after half time, do add a splash of water to get the right consistency.
• 6 serve with plain rice and have a good old steam outa your ears but with a surprise of pineapple hitting at an unsuspected moment!