Tropical Lamb And Pineapple

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin, cubed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced ginger
• 1 small onion, thinly sliced
• 2 minced garlic cloves
• 2 habanero peppers, seeds and stems removed, minced
• 2 cups chicken stock
• 1/4 cup lime juice (freshly squeezed preferred)
• 8 ounces pineapple chunks, drained, juice reserved
• 1 tablespoon soy sauce
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 cup packed brown sugar
• 1/2 cup dark rum
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 fresh banana, sliced
• 1/4 cup grated fresh or dried flaked coconut, plus additional for garnish
• 2 cups steamed rice

Recipe

• 1 first mix the cornstarch with the water.
• 2 brown the lamb in a skillet, adding some of the oil if necessary.
• 3 add the remaining oil with the ginger, onion, and garlic. saute until the onion is soft.
• 4 add the chiles, stock, lime juice, juice from the canned pineapple, soy sauce, nutmeg, cloves, and brown sugar and stir to combine. bring to a boil, reduce heat, and simmer 30 to 45 minutes or until the meat is very tender and almost starts to fall apart.
• 5 add the rum, and simmer 5 minutes. stir in the cornstarch mixture to thicken. add the pineapple, banana, and coconut and heat through.
• 6 garnish with additional coconut and serve over the rice.