Mandarin Lamb

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

• Ready In: 1 hr
• Serves: 4

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.