Sweet and Sour Lamb
|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)|
|Lemon juice||3 Tablespoon|
|Dry sherry||2 Tablespoon|
|Brown sugar||2 Teaspoon|
|Chow mein noodles||2 Ounce, boiled and drained (60g)|
|Oil||2 Cup (32 tbs) (for frying noodles)|
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.