Pineapple Coconut Chili Lamb

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil, divided
• 1 small onion, minced
• salt
• 1 garlic clove, minced fine
• 1 teaspoon grated gingerroot
• 1/2 jalapeno, seeds and ribs removed and minced fine
• 1 red bell pepper, chopped
• 1 (20 ounce) can pineapple chunks in juice, drained and juice reserved
• 1 (1 lb) lamb tenderloin, cleaned of fat and silverskin and cut into 1-inch cubes
• black pepper
• 1 tablespoon all-purpose flour
• 1 (14 ounce) can light coconut milk
• 1 teaspoon thai roasted red chili paste

Recipe

• 1 heat 1 tbsp oil in a medium skillet. when it shimmers, add onion and a pinch of salt. sweat until onion softens, stirring occasionally, about 4 minutes.
• 2 add garlic and ginger and stir until fragrant, 30-60 seconds. add jalapeno, red pepper and pineapple chunks. stir and let cook until pepper begins to soften, about 4 minutes. transfer to a bowl.
• 3 sprinkle lamb with salt, black pepper and flour. heat remaining 1 tbsp oil in empty skillet. when it shimmers, add lamb and cook until brown, about 3 minutes on each side.
• 4 return pineapple mixture to pan. add reserved pineapple juice, coconut milk and chili paste. stir well. bring to a boil, reduce to a simmer, cover, and cook until lamb is done, about 15 minutes. serve hot over steamed rice.