Lamb, Bacon & Pineapple Casserole

• 1 kg diced lamb
• 175 g short cut bacon, diced
• 1 (400 g) can diced tomatoes
• 1/4 cup seasoned flour
• 2 onions, sliced
• 1 (225 g) can unsweetened pineapple chunks
• 1/2 cup stock
• 10 ml olive oil
• 1 tablespoon butter

1. Preheat oven to 175c Coat lamb in seasoned flour (I do this in a plastic bag) Melt oil and butter in frypan& add meat, fry until brown then remove from pan.
2. Fry sliced onions and diced bacon in same frypan til brown, then remove.
3. In same pan put stock, pineapple juice and tomatos& stir to combine the juices of the pan.
4. In casserole dish place half the meat then half the bacon& onion mixture& half the pineapple pieces.
5. Repeat layer.
6. Pour the stock,Pineapple juice& tomato mixture on top.
7. Place in oven and cook for 1 hour with lid on.
8. Remove lid and cook for further 20 mins til liquid has reduced a little and top has a glazed look.
9. I serve this with a rice pilaf.

lamb, bacon, tomatoes, flour, onions, pineapple, stock, olive oil, butter

Taken from www.food.com/recipe/lamb-bacon-pineapple-casserole-88456 (may not work)