Lamb and Pineapple Stew

Lamb and Pineapple Stew for cool winter nights. Photo by Nathan Dumlao on Unsplash

Lamb and pineapple stew: Perfect family meal for cold nights

When the evenings cool down, it’s time to make some hearty stews. Start with this lamb and pineapple stew with the family.

Lamb and Pineapple Stew

Lamb and Pineapple Stew for cool winter nights. Photo by Nathan Dumlao on Unsplash

The days are cooling down and we are in the mood for more heartwarming stews. If you’re a fan of a great stew, you’ll want to try this simple lamb and pineapple stew recipe. Not only is it perfect for cool autumn evenings, but it’s also simple enough to make when you’re going camping. The pineapple adds some tangy flavour but the acid also helps tenderise the lamb, cutting down cooking time and improving every single bite of this meaty stew.

ALSO READ: Recipe of the Day: Samp for stews and braai [Video]

Lamb and pineapple stew suggestions

Every stew needs to start well and browning the lamb adds flavour the the flour will also eventually thicken the sauce. The rest of the process is quick and easy, and you can add a cup of pineapple juice instead of stock depending on the sweetness you want to add. You can also add some potatoes int the stew along with green beans if you want to. The choice is yours and it’s best served with brown rice but still great with samp or mashed potatoes.

ALSO READ: Beef short rib stew: Low and slow cooking at its best

When the evenings cool down, it’s time to make some hearty stews. Start with this lamb and pineapple stew with the family.

Last updated on 14 March 2023

Lamb and pineapple stew recipe

5 from 4 votes
Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy
Prep time

20

minutes
Cooking time

2

hours 
Total time

2

hours 

20

minutes

This delicious stew is sweet and tangy!

Ingredients

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

  • 2 tbsp 2 olive oil

  • 2 heaped tbsp 2 flour

  • For the sauce
  • 1 1 onion, chopped

  • 2 medium 2 carrots, chopped

  • 2 ribs 2 celery, chopped

  • 3 cloves 3 garlic, crushed

  • 3 cm 3 fresh ginger, crushed

  • 1 cup 1 stock

  • 1 cup 1 pineapple juice

  • 1 cup 1 pineapple pieces, chopped

  • 2 tbsp 2 curry powder

  • 140 g 140 tomato paste

  • 1⁄3 cup 1⁄3 soya sauce

  • 2 tbsp 2 vinegar

  • 2 tbsp 2 brown sugar

  • 75 g 75 cashew nuts

  • salt and pepper to taste

  • 2 tbsp 2 olive oil

  • parsley for garnishing

Method

  • Toss the lamb in seasoned flour until completely coated.
  • Place a cast-iron, stainless steel, or other 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.
  • Add some more oil and fry onions, chopped carrots and celery until soft.
  • Add garlic and ginger to olive oil and sauté for 1 minute. You can deglaze the pot with a splash of wine and scrape up the burned bits.
  • Add all the other ingredients and cook for five minutes.  
  • Add the lamb, reduce the heat to medium simmer for 2 hours, or until meat is tender. 
  • Add the nuts and pineapple pieces and season to taste. 
  • Allow lamb dish to rest.
  • Garnish with a combination of parsley, fresh garlic and grated lemon zest. Serve on nutty brown rice.

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