Saute the lemongrass, ginger and chilies just until fragrant.
Add the lamb cubes. Cook over high heat, stirring occasionally, until nicely seared on all sides.
Add the crushed pineapple, tomatoes and pineapple syrup.
Season with salt, pepper and sugar.
Bring to the boil, lower the heat, cover and simmer for 45 minutes to an hour, or until the lamb is tender. If the liquid dries up before the lamb is done, add water, no more than a quarter cup at a time.
When the lamb is done, uncover the pot, turn up the heat and cook the mixture until almost dry.
Scoop the lamb mixture onto a platter. Top with the fried shallots, onion leaves, sliced chili and cilantro. Serve hot.
I know that there seems to be a lot of garnishing for this dish but, trust me, they aren’t merely for decoration. They all add contrasting flavors and textures to the braised lamb which make it even more delicious.
Braised lamb with chilies, crushed pineapple, lemongrass and ginger printed from https://casaveneracion.com/braised-lamb-chilies-crushed-pineapple-lemongrass-ginger/ for personal use only. Not for republication nor distribution.