Simple Sweet and Sour

Cook's tip:
If you can't find ready diced lamb in your local store, use 4-5 lamb leg steaks cut into 2.5cm pieces instead.

Ingredients:

• 500g Diced New Zealand Lamb, thawed if frozen
• 2 tbsp Oil
• 1 Clove Garlic, peeled and crushed, or 1 tsp Garlic Purée
• 1 Onion, peeled and roughly chopped
• 1 Large Red Pepper and 1 Large Green Pepper, halved, deseeded and cut into chunks
• 1 tbsp Cornflour
• 425g Pineapple Pieces in syrup
• 5 tbsp Tomato Ketchup
• 1 tbsp Dark Soy Sauce
• 2 tbsp Caster Sugar

Method:
Heat 1 tbsp of the oil in a large frying pan or wok and stir fry the garlic, onion and pepper for 5 minutes. Tip onto a clean plate. Return pan to the heat and add remaining 1 tbsp oil. Cook lamb over a high heat for 3 minutes, turning frequently.

Put cornflour in a bowl. Tip pineapple into a sieve over a jug and leave to drain. Stir the juice gradually into the cornflour to make a thin paste. Add ketchup, soy sauce and sugar.

Return vegetables to the pan with the lamb. Add the pineapple and cornflour mixture. Heat until bubbling and cook for 2-3 minutes, stirring constantly until the sauce is smooth and clear.

To Serve:
Serve with rice or noodles.