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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A delicious way to fix lamb! Use leftover lamb pieces if you'd like! Ingredients:
1 1/2 lbs lean lamb, boneless shoulder cut into 1/2 inch strips |
1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced) |
2 tablespoons butter or 2 tablespoons margarine |
1 medium onion, chopped |
1 cup water |
1 1/2 cups water |
1/2 teaspoon salt |
1 cup uncooked instant brown rice |
1/4 cup water |
3 tablespoons soy sauce |
2 tablespoons cornstarch |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 medium green pepper, cut into rings |
1 (11 ounce) can mandarin orange segments, drained |
Directions:
1. Cook and stir lamb strips and garlic powder in margarine in a 10-inch skillet, until lamb is brown, about 6 minutes.
2. Stir in onion and 1 cup water; heat to boiling.
3. Reduce heat; cover and simmer 15 minutes.
4. Heat 1 1/2 cups water and 1/2 tsp salt to boiling in 1 1/2-qt.
5. saucepan.
6. Stir in rice; reduce heat.
7. Cover and steam 15 minutes.
8. Mix 1/4 cup water, soy sauce, cornstarch, 1/2 tsp.
9. salt and pepper.
10. Stir into lamb mixture.
11. Add green pepper rings, reserving 2 or 3 rings for garnish.
12. Cook, stirring constantly until mixture thickens and boils.
13. Boil and stir 1 minute.
14. Fold in orange segments.
15. Serve over rice and garnish with reserved green pepper rings.
16. NOTE: Because of the saltiness of soy sauce, you may decrease or omit the salt in the sauce mixture.
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