Braised lamb with chilies, crushed pineapple, lemongrass and ginger

What would you do if you discovered that the lamb chops you bought weren’t of good quality? Last weekend, I bought four packs (almost two kilos total) of lamb chops, we grilled almost three packs for a small party that we hosted and, to my dismay, the lamb chops weren’t as tender as I wanted them to be. No one complained though and my daughters were still happily devouring the few leftover chops by evening. They even asked me to grill some more to bring back to the condo (their school year started the following day).

Earlier today, I was checking the contents of the freezer and I saw the last unopened pack of lamb chops. I didn’t want to grill them, I wanted to enjoy the lamb meat at its most tender and succulent, so I decided to cut the chops into cubes and braise them.

Braised lamb with chilies, crushed pineapple, lemongrass and ginger title=

The result was a subtly sweet, slightly tangy, delightfully spicy and super rich dish. The combination of lemongrass, ginger and pineapple syrup removed the strong smell of the lamb meat. The tomatoes add a bit of tartness and color to the dish, and give the meat a deeper, darker hue. Under ordinary circumstances, I’d use stewing lamb for a dish like this but since my lamb chops seemed more like stewing lamb than chops, they were just perfect. »

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