Lamb, walnut and pineapple casserole

It may sound a bit weird, but this is a delicious recipe!

I found in the Herald Sun's Tuesday food supplement a couple of weeks ago and thought I'd give it a try....and since then I've made it again.

The recipe calls for lamb, but I've also made this with beef and it was just as good

I'm not a fan of sweet and sour dishes but this isn't too sweet, even though it contains pineapple juice.

Here's the recipe.

Lamb, Walnuts & Pineapple Casserole

This quantity serves 4

Preheat oven to around 180

1.2 kgs diced lamb
2 tblsp flour
2 tblsp oil
3 garlic cloves, peeled and crushed
1 chopped onion
2 cups pineapple juice
2 teaspoons curry powder
small tin of tomato paste
4 tblsp soy sauce
2 tblsp vinegar
2 tblsp brown sugar
3/4 cup walnuts

Toss meat in flour and fry in oil till browned a little.

Remove to casserole dish then fry the garlic till just cooked and add all other ingredients (except walnuts) and bring to the boil for a minute

Pour over the meat and cook in the oven for around 2 hours for lamb.Best to check it after an hour to see how it's going

When cooked, add the walnuts and serve with buttered noodles.

For a change, you can use beef, pork or chicken...but you may need to adjust the cooking time for chicken and pork. It's all trial and error really....

Enjoy!