Cut the lamb into cubes and mix with the tandoori spice.
Wash the peppers, quarter, deseed and dice. Dice the pineapple. Peel the onions and cut into slices.
Heat the oil in a non-stick pan and fry the meat over a high heat until browned on all sides.
Remove the meat from the pan. Add the onions and peppers and fry for 1 minute.
Pour in the stock and coconut milk and boil for 2 minutes.
Add the lamb and pineapple cubes to the sauce and cook for another 2 minutes. Season with salt and pepper and serve immediately.