Sweet & Sour Lamb

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lean lamb loin, cut in bite-size cubes
• 2 eggs, beaten
• cornstarch
• peanut oil
• 1 cup sugar
• 1 dash salt
• 2 tablespoons cornstarch
• 1/2 cup orange juice
• 1/2 cup pineapple juice
• 1/2 cup vinegar
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 1 cup cubed pineapple
• 1/2 cup sliced onion
• 3 tablespoons oil
• 1 garlic clove, minced
• 2 -3 dried red chili peppers, seeded and chopped
• 1 -2 tablespoon tomato paste

Recipe

• 1 heat peanut oil in skillet.
• 2 toss cubed lamb in egg, then dredge in cornstarch.
• 3 shake off excess cornstarch and fry in hot oil until done through and browned on all sides.
• 4 drain on paper towels and keep warm in a 200 degree oven.
• 5 combine the sugar, salt, and 2 tablespoons cornstarch in a medium saucepan.
• 6 add the orange juice, pineapple juice, vinegar, and tomato paste and stir until blended.
• 7 cook over medium heat, stirring constantly, until sauce is thickened. reduce heat to low.
• 8 place 2 tablespoons of oil in a hot wok and add the garlic and hot pepper flakes.
• 9 stir fry for a few seconds, then add the bell peppers, pineapple, and onions.
• 10 stir fry until vegetables are hot through, but still slightly crisp.
• 11 arrange cooked vegetables and lamb cubes with steamed rice on a serving plate and serve with the sauce on the side.