Sweet And Sour Lamb With Tomato Green Chile Pineapple Preserves

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

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 2 tablespoons cold water
• 1 cup pineapple chunk, drained
• 1/2 teaspoon salt
• 1 lb lamb, cut into 3/4-inch cubes
• 1/2 green bell pepper, medium, cut into 1/2-inch cubes
• 1 egg, well beaten
• 2 tablespoons cornstarch

Recipe

• 1 combine flour and salt in a flat dish. dip lamb
• 2 cubes into beaten egg, then in flour mixture, coat-
• 3 ing each piece thoroughly.
• 4 fry lamb cubes in hot oil until browned on all sides, about 6 to 8 min-
• 5 utes. drain on paper towel; keep warm.
• 6 in deep non-stick skillet, bring preserves to a boil. blend cornstarch with cold water in a small bowl; gradually stir into preserves. continue cooking, stirring constantly, until mixture is thickened and bubbly.
• 7 stir warm lamb cubes, drained pineapple chunks,
• 8 and bell pepper into thickened sauce. heat, stirring
• 9 constantly, until lamb, pineapple, and pepper are
• 10 heated through.
• 11 serve over hot cooked rice.