|Boneless leg of lamb||2 Pound|
|Vegetable oil||2 Tablespoon|
|Sliced onion||1 Small|
|Carrots||2 Large, sliced|
|Corn syrup||1 Tablespoon|
|Soy sauce/Worcestershire sauce||1 Tablespoon|
|Pineapple juice||1 Tablespoon (Juice From Pineapple Rings)|
|Canned pineapple rings||8 Ounce (1 Can)|
|Spring onions||1 Bunch (100 gm)|
Remove and discard excess fat from the meat.
Cut the meat into 1 inch cubes.
Season well with salt and pepper.
Heat the oil in a wok.
Gently fry the lamb, onion, and sliced carrots until golden.
Add the syrup, catsup, soy or Worcestershire , sauce, and 1 tablespoon of juice from the pineapple rings.
Drain the pineapple rings and cut them in half.
Wash the spring onions and cut off some of the green part.
Cover pan with tightly fitting lid and simmer very gently for 45 minutes or until the lamb is very tender.
Add the pineapple and spring onions about 5 minutes before the end of cooking time.
Serve with boiled rice, mixed with peas and, if you like, bean sprouts.