Sweet and Sour Lamb Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine

8 lamb cutlets
1 onion, chopped
25 g/1 oz/0.25 cup comflour (cornstarch)

30 ml/2 tbsp white wine vinegar

5 ml/1 tsp soy sauce
400 g/14 oz/1 large can of pineapple rings

150 ml/0.25 pt Chicken Stock

15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper

Boiled rice, to serve

Method :

Melt the butter or margarine and fry (saute) the lamb for 10 minutes on each side until crisp and brown. Transfer to a warm serving dish and keep warm. Fry the onion until soft but not brown, then drain off any excess fat. Mix together the cornflour, wine vinegar and soy sauce and add it to the pan with the juice from the pineapple and the stock. Bring to the boil, stirring, and boil for a few minutes until the sauce thickens. Add the cutlets and parsley, season to taste and simmer for 15 minutes. Garnish with the pineapple rings and serve with boiled rice.