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
SAUCE: 1 clove garlic mashed with 1/2 teaspoon salt 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 hour 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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