Lamb, cashew and pineapple braise

Tydens lockdown het 'n mens baie meer tyd en kan jy kos kook soos jou ouma en ma want jy het nou tyd.  Ek het gewens ek kon hierdie geure bottel, defnitief 'n resep wat weer en weer gebruik gaan word.

Matt Perston's Lamb, cashew and pineapple braise

Lamb
1kg lamb forequarter, de-boned, fat trimmed and chopped into 2 - 3 cm pieces

Good quality fat or oil
2 heaped tablespoons seasoned flour

Toss the lamb in seasoned flour until completely coated.  Fry lamb in a non stick frypan on stovetop in fat or oil in batches until browned, then set aside.

Sauce
3 cloves garlic
3 centimetre piece of ginger
2 cups of pineapple juice
2 teaspoons curry powder
140g tomato paste
Third of a cup of soy sauce
2 tablespoons white wine vinegar
2 tablespoons brown sugar
75g cashew nuts
Salt and pepper to taste
2 tablespoons olive oil

Use the same pan that you fry the lamb in.  Add the curry, garlic, ginger and olive oil and saute for 3 minutes.  Add pineapple juice, tomato paste, soy sauce, vinegar and brown sugar.

Place lamb in sauce and cook for 1 hour at 100C.  Add nuts and season to taste.  Allow mixture to rest for 15 - 20 minutes.  Serve with noodles or brown rice.

Wenk:

Ek het die lam vervang met beesvleis.  Die gereg het ek in my Argilla bak gebak.  Vleis was doeksag en baie smaaklik.