Pineapple and Lamb Curry

440g can Golden Circle Pineapple Pieces, (reserve half for Banana Boat Dessert – see post 'Sunny dinners for healthy families' July 2012) 2 tblspns butter, 2 medium onions, sliced, ½ red capsicum, ½ green capsicum, 450g lamb, cubed, 1 dstspn curry powder, 1 tblspn sultanas, 1 dstspn rice flour or cornflour, 1 tblspn coconut, 1 tblspn chutney, ½ cup syrup from pineapple, ½ cup stock or water, salt and pepper, juice of ½ lemon.

Melt butter, add onions, capsicum (cut into small wedges) and half cup pineapple pieces and cook 2 to 3 minutes. Remove and set aside. Brown meat in butter, add curry powder, sultanas, rice flour, coconut and chutney. Gradually add pineapple syrup and stock. Season to taste. Return vegetables and pineapple, cover pan and cook slowly for 1 to 2 hours, until meat is tender. Add lemon juice just before serving. Serve with fluffy boiled rice or noodles.