River Road Cookbook Sweet And Sour Lamb

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 egg
• 2 tablespoons cornstarch
• 1 lb raw lean lamb, cut in 1 inch chunks
• oil (for frying)
• 1 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup red wine vinegar
• 1 teaspoon salt
• 1/2 cup water or 1/2 cup pineapple juice
• 2 sweet peppers, sliced (green or red)
• 2 tablespoons cornstarch, dissolved in 1/2 cup water
• 1 (14 ounce) can pineapple (slices or tidbits)

Recipe

• 1 beat the egg and incorporate the 2 tablespoons cornstarch in a medium bowl (one that will accommodate the lamb).
• 2 add the lamb and coat the pieces with the egg/cornstarch batter.
• 3 deep fry in 375 degree fahrenheit oil in batches to keep the oil up to temperature, until light brown.
• 4 drain on paper towels.
• 5 cut peppers into 1/4-inch slivers. cut slivers in half.
• 6 drain pineapple. if using sliced pineapples, cut them into tidbits.
• 7 put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts).
• 8 bring to a boil.
• 9 add the sliced peppers and boil one minute.
• 10 mix the 2 tablespoons cornstarch and 1/2 cup water together.
• 11 stir the cornstarch/water mixture into the vinegar mixture.
• 12 simmer about two minues, stirring constantly, until thickened and translucent.
• 13 add the drained pineapple tidbits and the lamb.
• 14 stir until heated through.
• 15 serve with steamed rice.