Sweet And Sour Lamb

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g lamb (fillet or chops)
• 2 teaspoons dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon plain flour
• 1 tablespoon cornflour
• oil (for deep frying)
• 3 red capsicums (any color will do)
• 1 onion
• 1 carrot (cooked and julienned)
• 1 bamboo shoot (i use a handful of frozen beans)
• 3 pineapple slices, chopped (can use fresh)
• 3 tablespoons oil
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon vinegar
• 2 tablespoons tomato sauce (ketchup)
• 2 teaspoons cornflour
• 1/2 cup water
• 1/2 cup pineapple juice

Recipe

• 1 chop the lamb into bite sized bits, and marinate in the sherry and soy while making the sauce.
• 2 cut all vegetables into 1" squares, (bite size).
• 3 heat oil and saute all vegetables, about 3 to 4 minutes.
• 4 add pineapple.
• 5 combine all other ingredients, and add to the pan, stirring till it thickens.
• 6 keep warm.
• 7 lamb.
• 8 add the plain and cornflour to the lamb and toss to coat, shake off any excess and deep fry the lamb in medium hot oil until done.
• 9 drain the lamb and re-heat the oil.
• 10 cook lamb for about 30 seconds, until crisp.
• 11 serve on rice with the sauce poured over.