Loading...

Tuesday, 10 July 2012

Sweet and Pungent Lamb

Our first test of the Golden Circle Tropical Recipe book was Sweet and Pungent Lamb for ourselves when I visited Ann to set up this blog, Anne.

I thought it was a bit underwhelming in flavour but the meat was very nice and tender, and the vegetables gave pleasing colour. It would be improved with red capsicum and 2 tblspns of tomato sauce which I have added to the recipe below, Ann.

440g can Golden Circle Pineapple Pieces, 1 large onion sliced, 1 cup celery diced, 1 green capsicum diced, 1 red capsicum diced, 500g boneless lamb rump uncooked, 1 tblsp oil, 1 tblsp cornflour, 1 tblsp soy sauce, 1 tblsp vinegar, ¼ tsp salt, ¼ tsp white pepper.

Drain syrup from pineapple pieces. Fry thinly sliced meat in oil until tender. Remove and add pineapple, onion rings, celery and capsicum. Mix cornflour in a little pineapple syrup,, add remaining syrup, soy sauce and vinegar. Add to meat. Cook until meat is almost tender. Add pineapple pieces and vegetables. Season and continue cooking until tender.





No comments:

Post a Comment