Mandarin Lamb

SilentCricket's Note:

A delicious way to fix lamb! Use leftover lamb pieces if you'd like!

• Total Time: 1 hrs
• Prep 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

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.

Reviews

[TGirl,RN]

This was delicious!! I omitted the salt, and followed the recipe as written...it's easy to make, and the sauce was wonderful; I did thin it with some of the mandarin juice, like Rita L did. This is a great recipe!! Teresa

[Rita~]

This is easier then it looks And quite good. I did have left over rice which cut down some of the cooking. I omitted the salt in step #9 I thought the soy would bring plenty of salt to the dish and it did. I did not discard the mandarin juice for it helped thin the sauce for it was a bit to thick. Being a lamb lover I really enjoyed this dish. The gamey taste of lamb was cut by the mandarins which was refreshing. I also topped it with thinly sliced scallions. I think this would be a good way to serve left over lamb. Just slice and go on to step #2. I hope you enjoy this as much as I did.