Cook's Tip :

If you can't find ready diced lamb in your local store, use 4-5 lamb leg steaks cut into 2.5cm pieces instead.

Ingredients :
  • 500g Diced Lamb, thawed if frozen
  • 2 tbsp Oil
  • 1 Clove Garlic, peeled and crushed, or 1 tsp Garlic Purée
  • 1 Onion, peeled and roughly chopped
  • 1 Large Red Pepper and 1 Large Green Pepper, halved, deseeded and cut into chunks
  • 1 tbsp Cornflour
  • 425g Pineapple Pieces in syrup
  • 5 tbsp Tomato Ketchup
  • 1 tbsp Dark Soy Sauce
  • 2 tbsp Caster Sugar
Directons :

Heat 1 tbsp of the oil in a large frying pan or wok and stir fry the garlic, onion and pepper for 5 minutes. Tip onto a clean plate. Return pan to the heat and add remaining 1 tbsp oil. Cook lamb over a high heat for 3 minutes, turning frequently.

Put cornflour in a bowl. Tip pineapple into a sieve over a jug and leave to drain. Stir the juice gradually into the cornflour to make a thin paste. Add ketchup, soy sauce and sugar.

Return vegetables to the pan with the lamb. Add the pineapple and cornflour mixture. Heat until bubbling and cook for 2-3 minutes, stirring constantly until the sauce is smooth and clear.

To Serve:

Serve with rice or noodles.