lamb shoulder
onion
curry powder
ground ginger
cayenne pepper
lemon juice
chicken stock
tomato puree (or paste?)
pineapple
pear
bananas
brown sugar cinnamon
Heat oven to 160
In a casserole dish, brown the lamb in batches and sautee the onions.
Add curry powder, ginger, cayenne pepper, salt, lemon juice, stock, tomato paste & cook for 2.5 hours.
Add pineapple & pear, cook a further 20 mins.
Serve with fried banana & white rice
