Sweet 'n Sour Lamb

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 1/4 lbs lamb shoulder, cut into 1 inch cubes
• 3/4 cup all-purpose flour
• 4 teaspoons ginger
• 1/2 cup salad oil
• 2 (13 1/2 ounce) cans pineapple chunks, drained (reserve syrup)
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 tablespoon worcestershire sauce
• 3/4 cup sugar
• 1 tablespoon salt
• 3/4 teaspoon black pepper
• 2 small green peppers, cut into strips
• 1 (1 lb) can bean sprouts, drained
• 2 (5 ounce) cans water chestnuts, drained and thinly sliced
• 2 tablespoons chili sauce
• 5 cups hot cooked rice

Recipe

• 1 trim excess fat from lamb.
• 2 mix half the flour and all the ginger.
• 3 coat lamb thoroughly with flour mixture.
• 4 heat oil in large heavy skillet or dutch oven; brown lamb on all sides, removing pieces as they brown.
• 5 add water to reserved pineapple syrup to measure 1 3/4 cups liquid; gradually stir into remaining flour.
• 6 stir pineapple syrup mixture, vinegar, soy sauce and worcestershire sauce into fat in skillet.
• 7 heat to boiling, stirring constantly.
• 8 boil and stir 1 minute.
• 9 stir in sugar, salt, pepper and meat.
• 10 reduce heat; cover; simmer one hour or until meat is tender, stirring occaisionally.
• 11 add pineapple and green peppers; cook uncovered 10 minutes.
• 12 stir in bean sprouts, water chestnuts and chili sauce; cook 5 minutes longer.
• 13 serve over rice.