Lamb and pepper pineapple stir fry with sweet and sour rice

Method

1. Cut the pineapple into two halves, lengthways. Scoop out the flesh (discarding the tough inner core), reserving both the flesh and the shells.

2. In a food processor or jug blender process half the pineapple flesh into a puree.

3. Slice the remaining pineapple in half into two even slices, lengthways. Heat a griddle pan until hot and griddle the pineapple slices on both sides, allowing 1 minute per side.

4. Place the strips of lamb in a bowl. Toss with the pineapple puree, garlic and lime juice. Cover and set aside to marinate in the refrigerator for 20-40 minutes.

5. Drain the lamb, reserving the marinade. Coat the meat in the cornflour.

6. Heat the sesame oil in a heavy-based frying pan. Add the lamb and the onion and stir-fry over a high heat for 2-3 minutes.

7. Add the ginger, chillies and mangetout and stir-fry briefly.

8. Add the soy sauce, rice wine, pineapple juice, green peppercorns and reserved marinade and stir-fry for 3-4 minutes.

9. Meanwhile, cook the rice. Place the wild rice and Basmati rice in separate saucepans. Cover with salted water and bring to the boil. Cook briskly until tender. Drain both the wild rice and the Basmati.

10. Mix the wild and Basmati rice together in a bowl. While the rice is still hot, fold in the yoghurt, honey, lime zest and juice and season with salt and freshly ground pepper.

11. To serve, fill the pineapple shells with the stir-fried lamb, then place a griddled pineapple slice next to each shell. Serve with the sweet and sour rice, garnished with deep-fried spring onions and coriander sprigs.

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Ingredients

1 small pineapple
450g lamb loin, sliced into thin strips
2 garlic cloves, chopped
4 tsp fresh lime juice
1 tbsp cornflour
2 tbsp Sesame oil
1 onion, chopped
2 tsp chopped fresh ginger root
2 red Thai chillies, chopped
50g mangetout
1 tbsp Soy sauce
1 1/2 tbsp rice wine
150ml pineapple juice
2 tbsp green peppercorns

For the sweet and sour rice:

125g Wild rice
125g Basmati rice
salt and fresh ground black pepper
50g natural yogurt
1 tsp clear honey
grated zest and juice of 1 lime

To garnish:

Deep-fried spring onions
fresh coriander sprigs

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