Our Favorite Lower Fat Sweet & Sour Lamb

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/4 lbs cooked lamb, cubed
• 2 teaspoons grated ginger
• 1 clove minced garlic
• 1 1/2 cups chopped green peppers
• 1 1/2 cups chopped carrots
• 1 cup chopped onion
• 2 (8 ounce) cans pineapple chunks, undrained
• 1/4 cup ketchup
• 1/4 cup vinegar ( or rice)
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon chili powder
• 4 cups hot cooked rice (brown or )

Recipe

• 1 spray a pan with cooking spray.
• 2 once hot add the ginger and garlic and move it around a bit until they too are hot.
• 3 add the lamb and stir fry until the meat and the spices have blended and the lamb is hot.
• 4 remove the lamb from the pan and keep it warm.
• 5 spray again and add the green pepper, carrots, and onions.
• 6 cook and stir for about 5 minutes or until the vegetables are tender.
• 7 drain the pineapple and reserve 1/2 cup of the juice.
• 8 in a small bowl mix the 1/2 cup juice with the ketchup, vinegar, brown sugar, soy sauce, cornstarch, and chili powder.
• 9 add the sauce to the pan along with the cooked lamb and the pineapple chunks.
• 10 cook until the sauce is bubbly and thickened, and the lamb and pineapple are both heated through.
• 11 serve over hot cooked rice.