Lamb curry with pineapple

Ingredients for 4 servings:

• 200 g onion(s) (vegetable onions)
• 2 garlic cloves
• 1 red pepper
• 600 g pineapple, fresh (alternatively canned)
• 1 kg goulash (lamb)
• 4 tbsp olive oil
• 2 tbsp curry powder
• Salt
• 600 ml meat broth or vegetable broth
• 1 tsp turmeric
• 200 ml coconut milk, unsweetened
• 250g basmati
• 1 can kidney beans
• 40 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onion and garlic. Slice the bell pepper into thin rings. Peel, halve, and quarter the pineapple. Remove the core from the quarters, then cut into 1/2 cm thick slices. Brown the lamb in a pan with hot oil until well browned. Add the onion, garlic, bell peppers, and curry powder to the meat. Season with salt, pour in the stock, and simmer uncovered over low heat for one hour. Add the pineapple, turmeric, and coconut milk to the meat and simmer for another 10-12 minutes until thickened. Season again with salt. Cook the rice according to the package instructions. Drain the beans, rinse with cold water, and add to the rice 5 minutes before the end of the cooking time. Drain the cooking water from the rice. Mix the rice with the butter while hot, season with salt, and serve with the lamb curry.