Lamb chops:

4 lamb chunks

1 liter pineapple juice

A large diced onion

½ cup (100 ml) vegetable plant oil

Fresh cardamom and pepper

Mashed potatoes:

8 medium size potatoes

½ glass of milk

2 tablespoons unsalted butter

2 tablespoons chopped fresh mint

Salt and pepper

Vegetables:

12 cherry tomatoes

12 small okras

12 small asparagus

Baby marrow and carrot, in dice

2 tablespoons olive oil

1 teaspoon white sesame

Salt and pepper

Method:

Season the chunks to taste and sprinkle with cardamom

Heat the oil in a small pan, and brown the meat on both sides

Add the onion and fry until soft. Then add the pineapple juice

Simmer until soft

Boil the potatoes in the skin until cooked, clean and mash in a mixer. Add the butter and milk and mix. Remove from mixer and add mint, salt and pepper.

Sauté the vegetables in a pan, sprinkle with sesame, add some salt and pepper for taste.

Once cooked, remove the chunks from the sauce, and keep on boiling the sauce until it starts to thicken. Strain the sauce through a sieve and keep it warm.

Serve the chunks on top of the mash potatoes, garnish with the vegetables and pour sauce over.