Recipes & Tips

Sweet & Sour Lamb Stir-fry Recipe

  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Featuring New Zealand grass-fed boneless lamb shoulder, sauteed veggies, pineapple, and a simple sweet and sour sauce, this flavor-packed stir-fry recipe from Foodness Gracious will become one of your go-to dinners. 


For the Stir-fry:

  • 1 1/4 lb. boneless New Zealand grass-fed lamb shoulder, cut into small bite size pieces (Tip: Look for the Taste Pure Nature logo)
  • 3/4 cup canned pineapple chunks, drained (reserve juice for the sauce)
  • 3 tablespoons canola oil
  • 1 red bell pepper, roughly chopped
  • 1 yellow bell pepper, roughly chopped
  • 1 medium onion, roughly chopped
  • Pinch of salt and black pepper

For the sauce:

  • 2 cups water
  • 3/4 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup pineapple juice (from can of pineapple chunks)
  • 1 tablespoon brown sugar
  • Pinch of salt and black pepper
  • 1/2 red jalapeno, finely diced (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons water

To Serve:

  • Prepared rice
  • Green onions, chopped
  • Red pepper flakes (optional)


For the Sauce:

  • 1. In a medium pot, whisk together water, ketchup, vinegar, pineapple juice, sugar, salt and pepper.
  • 2. Bring sauce to a simmer and let it stand for 5 minutes. Add chopped jalapeno, if desired.
  • 3. In a small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to sauce.
  • 4. Whisk sauce for another 2 minutes until thickened, then reduce heat to low.

For the Stir-fry:

  • 5. In a large pan or wok, heat oil over high heat until shimmering.
  • 6. Season lamb with salt and black pepper, then add to hot oil.
  • 7. Stir lamb quickly and cook for about 5 minutes. If any grease starts to collect, carefully spoon it out and discard.
  • 8. Add peppers, onions and pineapple. Cook for an additional 3-4 minutes, mixing well.
  • 9. Add sauce and stir well until lamb and vegetables are coated in sauce.

To serve:

  • 10. Spoon mixture over cooked rice and garnish with chopped green onions and red pepper flakes, if desired.
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