Gran's Sweet And Sour Lamb And Rice

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 green pepper, cut in bite sized squares
• 1 1/2-2 lbs lamb tenderloin, cut in 1-inch cubes
• 1 -2 tablespoon flour
• 2 eggs
• 1 dash garlic powder
• 2 -3 tablespoons oil
• 1 (10 ounce) can consomme, divided
• 1 (398 ml) can pineapple tidbits, not drained
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/2 cup vinegar
• 1/4 cup soya sauce
• 3 cups raw rice
• 1 onion, chopped
• 3 celery ribs, finely chopped
• 4 slices bacon, chopped in 1/2 squares

Recipe

• 1 take the green pepper chunks and boil them in a little water (1/4 - 1/2 cup) for 2-3 minutes. do not drain.
• 2 combine the flour, eggs and garlic powder into a loose batter. dip the lamb cubes and brown them in hot oil in a dutch oven over medium high heat. if there is any batter remaining, brown it in the oil with the lamb.
• 3 add 1/2 of the consommé, the pineapple and its juice, the green pepper and its cooking water. cook, covered on medium about 30 minutes.
• 4 prepare plain rice using usual recipe. saute the bacon, onion and celery together until the vegetables are transparent and soft. do not brown veggies or crisp the bacon. stir the veggies and bacon into the hot rice.
• 5 combine sugar and cornstarch. stir in the remaining consommé, the vinegar and the soya sauce. stir cornstarch mixture into lamb and simmer 5 minutes.
• 6 serve lamb over rice.