DAY 18
A light Asian-inspired lamb dish that you can whip up for a family busy coming home hungry after a big day shopping for gifts.
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Do you have any more lamb recipes suitable for Christmas? Email janine.graham@fairfaxmedia.com.au and share your recipes.
Sweet and Sour Lamb
- 500g of lamb
- 3 tbsp oil (approx)
- 1 carrot, medium, thinly sliced
- ½ tsp ground ginger
- 1 x 425g can pineapple pieces
- 2 tbsp cornflour
- 3tbsp white vinegar
- 2tsp soy sauce
- 2tbsp sherry
Method:
►In a deep frying pan, brown lamb in oil, remove and set aside. Then sauté’ onion, pepper, carrot, garlic and ginger for 3-4 minutes, stirring often.
►Drain pineapple pieces and measure liquid, adding enough water to make 1½ cups of liquid, then add cornflour, sherry, soy sauce, vinegar, sugar and salt, blend and stir into pan contents.
►Return to heat and stir constantly till mixture thickens and bubbles. Add lamb to pan, cover and simmer gently for about 10 minutes or until lamb is tender.
►Serve with mashed potatoes, chow mein noodles or rice.
Recipe: Country Women’s Association
