Preparation
Step: 1/6

Cut the lamb into cubes and mix with the tandoori spice.

Step: 2/6

Wash the peppers, quarter, deseed and dice. Dice the pineapple. Peel the onions and cut into slices.

Step: 3/6

Heat the oil in a non-stick pan and fry the meat over a high heat until browned on all sides.

Step: 4/6

Remove the meat from the pan. Add the onions and peppers and fry for 1 minute.

Step: 5/6

Pour in the stock and coconut milk and boil for 2 minutes.

Step: 6/6

Add the lamb and pineapple cubes to the sauce and cook for another 2 minutes. Season with salt and pepper and serve immediately.