Mandarin Lamb

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.