Sweet And Sour Lamb

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cornstarch
• 1 (13 3/4 ounce) can chicken broth, divided
• 1 -1 1/2 lb boneless lamb, trimmed of fat and cut into 1/2 to 1 inch cubes
• vegetable oil (for deep frying)
• 1 medium green pepper, chopped
• 1/2 cup thinly sliced carrot
• 1 clove garlic, minced
• 3/4 cup sugar
• 1/2 cup red wine vinegar
• 3 teaspoons soy sauce
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1 (8 ounce) can pineapple chunks, drained
• 2 small tomatoes, cut into wedges

Recipe

• 1 combine egg, flour, salt, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
• 2 dip lamb cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes.
• 3 drain.
• 4 heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic.
• 5 cook until vegetables are tender but not browned.
• 6 stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute.
• 7 slowly add 1/4 cup water to 3 tablespoons cornstarch, stirring until smooth.
• 8 stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly.
• 9 add lamb, pineapple, and tomato; cook just until well heated.
• 10 serve over rice.