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.
Ingredients:
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)
Directions:
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.