Sweet And Sour Lamb

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 (15 ounce) can chicken broth, divided
• 1 1/2 lbs boneless lamb, cut into 1 inch cubes
• 1 medium green pepper, chopped
• 1/2 cup carrot, thinly sliced
• 1/2 cup celery, thinly sliced
• 3/4 cup sugar
• 1 clove garlic, minced
• 3 teaspoons soy sauce
• 1/2 cup red wine vinegar
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 8 ounces pineapple chunks, drained
• 2 small tomatoes, cut in wedges
• hot cooked rice

Recipe

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