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Sweet And Sour Lamb

Meat.Bible's picture
Ingredients
  Lean lamb leg 1 Pound (500 g)
  Peanut oil 4 Tablespoon
  Onion 1 Large, sliced
  Green pepper 1 , cut into strips
  Carrot 1 , sliced
  Garlic 2 Clove (10 gm), crushed
  Ground ginger 1⁄2 Teaspoon
  Canned pineapple pieces 14 Ounce, drain and reserve juice from the pineapple pieces (1 can, 425 g)
  Cornstarch 2 Tablespoon
  Lemon juice 3 Tablespoon
  Dry sherry 2 Tablespoon
  Sauce 2 Teaspoon
  Brown sugar 2 Teaspoon
  Chow mein noodles 2 Ounce, boiled and drained (60g)
  Oil 2 Cup (32 tbs) (for frying noodles)
Directions

1. Cut the lamb into thin strips and brown quickly in 2 tablespoons hot oil. Remove the lamb and set aside.
2. Add the remaining oil to the frypan and saute onion, green pepper, carrot, garlic and ginger for 4 minutes stirring regularly. Remove from the heat.
3. Drain the pineapple and reserve the juice. Measure the juice and if it does not make 1 1/2 cups (375 ml) add some water. Add this to the pan with the pineapple pieces.
4. Blend the cornstarch with the sherry, soya sauce, lemon juice, sugar and salt and pepper. Return to the heat and stir until the mixture thickens. Return the lamb to the pan and cover and simmer gently for 15 minutes. Do not boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Blending
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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