Caribbean Lamb

When moving from the initial diet do try this dish, which gives lamb a great deal of flavour. The combination of chilli powder and refreshing pineapple is a very pleasant one. If you find that red and green (bell) peppers and chilli peppers do not affect your arthritis adversely then they can be included for extra taste and texture (see under Variations).

Add the chilli powder gradually as different makes vary in strength.

Ingredients	SERVES 4
METRIC (IMPERIAL)	AMERICAN
1 tablespoon sunflower or groundnut oil	¼ tablespoons
1 large onion, finely chopped	1
1 or 2 garlic cloves, finely chopped	1 or 2
½–1 teaspoon chilli powder	½–1 teaspoon
8 lamb cutlets	8
150ml (5fl oz) pineapple juice	2/3 cup
2–3 fresh pineapple slices	2–3
sea salt to taste
To garnish
diced seasonal vegetables

Method

1. Heat the oil in a large frying pan (skillet), add the onion and cook gently for 5 minutes, then add the garlic and chilli powder. Stir over a low heat for 1 minute to bring out the flavour of the chilli.
2. Add the cutlets and turn around in the pan so they become coated with the chilli mixture, then sauté for 2 minutes on each side. Pour in the pineapple juice. Lower the heat and cook gently for 5 minutes or until the meat is almost cooked to your personal taste.
3. Meanwhile, cut away the peel from the pineapple and remove the centre hard core; dice the fruit neatly. Add to the pan and heat for 1–2 minutes. Garnish and serve.

Variations

Use 4 large lamb chops instead of the cutlets. Remove any surplus fat from these before cooking.

If you can eat peppers then use 1 deseeded and finely chopped chilli pepper instead of chilli powder and add 4 (5) tablespoons of diced red and green peppers just before the pineapple.

Thin slices of lean, tender pork can be used instead of lamb cutlets.

Do not freeze