Watching Masterchef recently, I got inspired to jot down a recipe from the only non chef on the show - Matt Preston. But given the oohing and aahing that came from the tasters for Matt's Lamb Braise, I simply had to give it a go.
This recipe can be made with either lamb or pork - I chose pork steaks and it worked out great.
Ingredients:
1 kg cubed lamb or pork
1 tbs flour
2 tbs olive oil
3 cloves garlic, crushed
2 tsp curry powder
knob ginger - finely grated
140g tomato paste
2 cups pineapple juice
1 tbs brown sugar
2 tbs red wine vinegar
1/3 cup soy sauce
Walnuts - optional
Method:
Cube meat and put in sandwich bag and add flour - massage to coat.
Heat oil in saucepan and brown meat. Remove from pan.
Add garlic, ginger and curry powder to pan and saute until fragrant. Add tomato paste and cook off. Add pineapple juice, sugar, vinegar and soy and mix to combine.
Add meat back in and back for 2 hours at a medium temperature.
When cooked, add in walnuts if desired and serve with rice or noodles. Serves 4 generously.
This recipe can be made with either lamb or pork - I chose pork steaks and it worked out great.
Ingredients:
1 kg cubed lamb or pork
1 tbs flour
2 tbs olive oil
3 cloves garlic, crushed
2 tsp curry powder
knob ginger - finely grated
140g tomato paste
2 cups pineapple juice
1 tbs brown sugar
2 tbs red wine vinegar
1/3 cup soy sauce
Walnuts - optional
Method:
Cube meat and put in sandwich bag and add flour - massage to coat.
Heat oil in saucepan and brown meat. Remove from pan.
Add garlic, ginger and curry powder to pan and saute until fragrant. Add tomato paste and cook off. Add pineapple juice, sugar, vinegar and soy and mix to combine.
Add meat back in and back for 2 hours at a medium temperature.
When cooked, add in walnuts if desired and serve with rice or noodles. Serves 4 generously.
