Skip chicken and try a new and healthy version with of Lamb Pineapple; serve this delicious dish with Spicy Fried Rice.
Lamb Pineapple with Spicy Fried Rice
Ingredients
For Lamb Pineapple
- Lamb ½ kg (boneless)
- Coriander powder 1 tsp
- Black pepper powder 1 tsp
- Salt to taste
- Ginger garlic paste 1 tsp
- Soya supreme cooking oil 4 tsp
- Pineapple juice 1 cup
- Pineapple chunks 1 cup
- Capsicum 2 (cubed)
- Soya sauce 2 tsp
- Hot chili sauce 2 tsp
- Vinegar 2 tsp
- Corn flour 2 tsp (mixed 3 tbsp in water)
- Water as required
For Spicy Fried Rice
- Boiled rice 2 cups
- Eggs 2
- Green chilies 1 tsp chopped
- Crushed red chili ½ tsp
- Salt to taste
- Soya supreme cooking oil 2 tsp
- Hot chili sauce 2 tsp
- Soya sauce 2 tsp
Method
For Lamb Pineapple
- Cut lamb into cubes and marinate with coriander powder, black pepper powder, salt, ginger garlic paste. Leave it for 1 hour.
- Heat soya supreme cooking oil in a pan and stir fry marinade lamb meat until color changes. Then add sufficient amount of water that cook meat ¾ %.
- When meat tender more then half add pineapple juice, cover and cook again.
- When juices reduce add pineapple chunks, capsicum, soya sauce, hot chili sauce and vinegar. Cook for 2 minutes. (adjust salt quantity)
- If you want thick gravy add corn flour paste. Cook 2 minutes and turn off flame.
For Spicy Fried Rice
- Beat eggs with green chilies, red chili crushed and salt.
- Heat soya supreme cooking oil in a pan, add beaten eggs and cook them while cooking add boiled rice. Stir nicely.
- Put in hot chili sauce and soya sauce. Toss gently. Rice is ready.