Caribbean Lamb Salad - cooking recipe

Ingredients

1 large, ripe pineapple
1 lb. boneless sirloin of lamb, cooked and cut into 1-inch cubes
2 c. cooked orzo (pasta) or rice
1/2 c. celery, thinly sliced
1/2 c. raisins
1/3 c. cashews, lightly roasted
3 scallions, chopped
3/4 c. mayonnaise
3/4 tsp. Dijon mustard
1 Tbsp. curry powder or to taste
1/2 tsp. lemon juice
1 c. flaked coconut, lightly toasted

Preparation

With long, sharp knife, halve pineapple lengthwise. (Pineapple shells will be used as bowls; handle carefully.)
Cut out core and discard.
Cut flesh into cubes or tidbits.
In a large bowl, combine lamb, pineapple, orzo, celery, raisins, cashews and scallions; mix well.
In small bowl, blend mayonnaise, mustard, curry and lemon juice.
Stir dressing into salad; toss to mix and coat.
Fill pineapple; sprinkle with coconut.
Makes 6 servings.