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.