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Print this Recipe    Sweet Sour Lamb

Sweet and Sour Lamb

2 lbs lamb stew meat, riblets or shanks (or combination)
4 cups boiling water
1 teaspoon salt
1 tablespoon peanut oil
1/4 cup diced onion
1 cup thinly sliced carrots
1 cup pineapple tidbits (reserve juice)
1 green pepper, cut into 1 inch squares
6 small sweet pickles, sliced

1 clove garlic mashed with 1/2 teaspoon salt
1 teaspoon monosodium glutamate
2 tablespoons cornstarch
2 tablespoons brown sugar
2 tablespoons soy sauce
1/4 cup vinegar
1/2 cup water
1 cup pineapple juice
1 beef bouillion cube dissolved in 1/4 cup boiling water

Cook meat in salted boiling water in covered kettle for one hur or
until tender. Drain. Cut the lamb into bite-sized pieces and remove
bones. Brown the lamb slowly in the oil. Mix together all of the
suace ingredients. Add to the browned lamb, and cook, stirring
constantly, until sauce is transparent. Add vegetables and pineapple.
Simmer mixture, covered, until vegetables are tender but still a
little crisp.

Serve with steamed rice or Chinese noodles. Serves 4.

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