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1 Matt Preston's Lamb, cashew and pineapple braise (adapted from lamb, walnut and pineapple braise - from 100 Best recipes

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Matt Preston's Lamb, cashew and pineapple braise (adapted from lamb, walnut and pineapple braise - from 100 Best recipes

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Ingredients

6 portion(s)

Lamb

  • 1000 grams Lamb forequarter, de-boned, fat trimmed and chopped into 2-3 cm pieces
  • Good quality fat or oil - I used lard
  • 2 heaped tablespoons seasoned flour

Sauce

  • 3 cloves garlic
  • 3 centimetre piece of ginger
  • 2 cups of pineapple juice
  • 2 teaspoons TM curry powder, I used recipe from "Cooking for me and you"
  • 140 grams Tomato Paste.
  • Third of a cup of soy sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons brown sugar
  • 75 grams cashew nuts
  • salt and peper to taste
  • 2 tablespoons olive oil
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  • 6
    1h 20min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Lamb

  1. Toss the lamb in seasoned flour until completely coated. Fry lamb in  a non stick frypan on stovetop in fat or oil in batches until browned, then set aside.

    2. Sauce

  2. Add garlic and ginger to TM bowl, MC in place and chop for 3 seconds on speed 6. Scrape down the sides of the bowl.

    Add Olive oil and saute for 3 minutes, speed 1 at temperaure 120 degrees.

    Add Pineapple juice, curry powder, tomato paste, soy sauce, vinegar and brown sugar to TM bowl, MC in place and cook at 120 degrees, speed 1 for 5 minutes.

    Add lamb and cook for 1 hour at 100 degrees, speed 0.5 Counter-clockwise operation Add nuts and season to taste.

    Allow mixture to rest for 15 - 20 minutes in thermo server or TM bowl.

    Serve with buttered egg noodles or nutty brown rice.

    Enjoy tmrc_emoticons.)

10

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Tip

This is similar to a Chinese sweet and sour with extra zing! The lamb is very tender (after resting) and it's just yum for those cooler evenings when you'ree looking for a scrumptious tummy warmer tmrc_emoticons.)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I make this all the time. It is amazing! Probably...

    Submitted by Sonzi on 21. January 2017 - 14:27.

    I make this all the time. It is amazing! Probably the best meal I have ever cooked. We always cook it when we have people for dinner as it always works and I know its going to be delicious.

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  • Delicous!

    Submitted by MinkaW on 11. October 2016 - 16:25.

    Delicous!

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  • Please read recipe - the

    Submitted by Nerina on 12. September 2016 - 14:48.

    Please read recipe - the speed clearly states .5 not 5 

    Nerina 🥰

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  • Please read recipe - the

    Submitted by Nerina on 12. September 2016 - 09:21.

    Please read recipe - the speed clearly states .5 not 5 

    Nerina 🥰

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  • Please note the speed for

    Submitted by Jaynegv on 10. September 2016 - 18:00.

    Please note the speed for this recipe is obviously wrong.

    i have just wasted some beautiful lamb as it turned into an ugly brown sauce.

    To say I am disappointed is an understatement.

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  • Please note, the recipe says

    Submitted by Jaynegv on 10. September 2016 - 17:56.

    Please note, the recipe says speed 5 which is obviously wrong. I have just wasted some beautiful lamb which has turned into an ugly looking brown sauce.

    T o say I am not happy is an understatement!!!!!

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  • best thing i have ever eaten

    Submitted by mazie69 on 8. August 2016 - 14:50.

    best thing i have ever eaten  yummo tmrc_emoticons.D

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  • This was delicious! I didn't

    Submitted by Mypatrol on 1. July 2016 - 20:58.

    This was delicious! I didn't have pineapple juice so I blitzed a tin of pineapple slices first. Also used the babas meat curry powder. Will def make again - flavours were awesome!

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  • When I made this I cheated

    Submitted by Debbiemaree on 17. June 2016 - 07:53.

    When I made this I cheated and added the meat without browning it and only had 650g, cooked for 40mins and rested from 10 to 15mins and was beautifully lovely flavour and tender 

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  • The recipe says 0.5 not 5.

    Submitted by myrkids on 21. May 2016 - 19:10.

    The recipe says 0.5 not 5.  Hope that helps

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  • The flavour was fantastic,

    Submitted by AshyJade on 15. April 2016 - 15:09.

    The flavour was fantastic, however when putting the lamb in the bowl for the hour i found the speed 5 made it turn to a puree and it had no big chunks of lamb in the end. Next time I will cook for an hour on Gentle stir setting or speed 1.

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  • HAve made this twice now - I

    Submitted by robynthekiwi on 13. January 2016 - 11:23.

    HAve made this twice now - I tweaked a little the 2nd time and reduced the soy sauce and brown sugar as we found it a little too sweet for our liking. 2nd time we had no left overs. Thanks for posting

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  • Whilst the sauce was cooking

    Submitted by Thebartlettbunch on 15. November 2015 - 06:46.

    Whilst the sauce was cooking i browned some lamb chops in a pan, then put everything into the slow cooker for  7 hours on low. Really nice, thank you tmrc_emoticons.)

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  • Thanks for the recipe.  Lots

    Submitted by Deknees on 10. November 2015 - 10:59.

    Thanks for the recipe.  Lots of wonderful flavours, will definitely be cooking this again. I am gluten intolerant so substituted GF plain flour and Tamari Sauce for Soy Sauce.

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  • Thanks

    Submitted by Nerina on 25. June 2015 - 10:06.

    Thanks tmrc_emoticons.)

    Nerina 🥰

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  • I have made the original

    Submitted by MM1962 on 25. June 2015 - 08:21.

    I have made the original recipe a few times in my slow cooker but this was even more delicious.  Great recipe! tmrc_emoticons.)

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  • THIS. WAS. AMAZING!!! My

    Submitted by matoos55 on 24. June 2015 - 17:53.

    THIS. WAS. AMAZING!!! My partner licked the bowl clean. I mixed it with parpadelle which nicely picked up all the sause. Great recipe! 

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