Singapore Sweet And Sour Lamb

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lamb medallions
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon water
• 1 egg, beaten
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 1 red chili pepper, chopped
• 1/2 cup crushed pineapple
• 1 onion, chopped
• 1 tomato, chopped
• 4 tablespoons white sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 4 tablespoons white vinegar
• 3 tablespoons ketchup
• 2 tablespoons plum sauce
• 5 tablespoons water

Recipe

• 1 arrange lamb medallions on a cutting board and cover with a sheet of plastic wrap. using a mallet or the back of a knife, pound the lamb until each medallion is fairly flat, about 1/4 inch thick.
• 2 cut each medallion into 1 inch square pieces. in a medium bowl, combine the salt, baking soda and water. place the lamb pieces in the bowl and turn to coat, remove and coat with the beaten egg.
• 3 place the cornstarch in a large, resealable plastic bag. place the lamb pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.
• 4 heat the oil in a large skillet or wok over medium high heat. place the lamb pieces in the oil and fry for 5 to 10 minutes, or until golden brown. remove the lamb from the oil and set aside.
• 5 in the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes.
• 6 to make the sauce:.
• 7 in a separate small bowl, combine the white sugar, salt, cornstarch, vinegar, ketchup, plum sauce and water. mix well and pour this into the skillet with the vegetables.
• 8 reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. return the lamb pieces to the skillet, mix all together well.
• 9 serve over rice.