Lamb and pineapple stew

Lamb and pineapple stew: Comfort meal galore! Image: Unsplash.

Lamb and pineapple stew – Rich aromatic winter dish

Warm up with this flavour-packed meal on a cold winter’s evening.

Lamb and pineapple stew

Lamb and pineapple stew: Comfort meal galore! Image: Unsplash.

Add a unique combination of flavours to dinner time with this delicious lamb and pineapple stew. This appetising dish is slightly tangy and sweet, the perfect blend of ingredients.

Using pineapple syrup, garlic and ginger in this dish transform an otherwise ordinary meal into a taste sensation. The addition of tomatoes gives a slight tartness to this dish and provides a beautiful colour to this lamb and pineapple stew.

For this recipe, stewing lamb has been used but you can use any other cut, for example, lamb chops if you prefer.

So, next time when you see the dark clouds gather in the sky and the cold settle in, bring out this lamb and pineapple stew recipe. The flavour is enough to invite the family to the warmth of your kitchen long before the meal is ready.

Serve on a bed of nutty brown rice and garnish with fresh parsley for a beautiful contrast in colour.

Lamb and pineapple stew recipe

5 from 2 votes
Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • Lamb
  • 1 kg 1 lamb forequarter, fat trimmed and large pieces of meat chopped into 2 – 3 cm pieces

  • 2 tablespoons 2 olive oil

  • 2 heaped tablespoons 2 flour

  • Sauce
  • 3 cloves 3 garlic, crushed

  • 3 cm 3 fresh ginger, crushed

  • 2 cups pineapple juice

  • 1 cup 1 pineapple pieces, chopped

  • 2 tablespoons 2 curry powder

  • 140 g 140 tomato paste

  • cup soya sauce

  • 2 tablespoons 2 vinegar

  • 2 tablespoons 2 brown sugar

  • 75 g 75 cashew nuts

  • salt and pepper to taste

  • 2 tablespoons 2 olive oil

  • parsley for garnishing


  • Lamb
  • Toss the lamb in the seasoned flour until completely coated.
  • Place a cast-iron, stainless steel, or another heavy-bottomed frying pan on a burner/ stove over medium-high heat.
  • Add the oil and allow to become hot, pan-fry lamb in batches until browned, then set aside.
  • Sauce
  • Add the garlic and ginger to the olive oil and sauté for three minutes.
  • Add all the other ingredients and cook for five minutes.  
  • Add the lamb and cook for 2 hours, or until the meat is tender. 
  • Add the nuts and pineapple pieces and season to taste. 
  • Allow the lamb dish to rest.
  • Garnish with parsley and serve on nutty brown rice.


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Looking for more delicious stews to serve during winter? We have so many tasty options for you to prepare for your family and friends. Just have a look at our recipe page.

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