Sweet And Sour Lamb
|Leg of lamb||3 Pound, cut into 1-inch pieces (boneless)|
|Olive oil||3 Tablespoon|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
1. Trim excess fat from lamb. Season with salt and pepper. In a nonreactive large frying pan or flameproof casserole, heat olive oil over medium-high heat. Add meat and cook, turning several times, 5 minutes, or until browned on all sides.
2. Add tomato paste, water, vinegar, and sugar. Bring to a boil, reduce heat to low, cover, and simmer 30 minutes, or until lamb is fork tender.
3. Uncover and boil 5 to 8 minutes, until sauce is thickened slightly.