Mandarin Lamb

"A delicious way to fix lamb! Use leftover lamb pieces if you'd like!"
photo by a user photo by a user
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  • Cook and stir lamb strips and garlic powder in margarine in a 10-inch skillet, until lamb is brown, about 6 minutes.
  • Stir in onion and 1 cup water; heat to boiling.
  • Reduce heat; cover and simmer 15 minutes.
  • Heat 1 1/2 cups water and 1/2 tsp salt to boiling in 1 1/2-qt.
  • saucepan.
  • Stir in rice; reduce heat.
  • Cover and steam 15 minutes.
  • Mix 1/4 cup water, soy sauce, cornstarch, 1/2 tsp.
  • salt and pepper.
  • Stir into lamb mixture.
  • Add green pepper rings, reserving 2 or 3 rings for garnish.
  • Cook, stirring constantly until mixture thickens and boils.
  • Boil and stir 1 minute.
  • Fold in orange segments.
  • Serve over rice and garnish with reserved green pepper rings.
  • NOTE: Because of the saltiness of soy sauce, you may decrease or omit the salt in the sauce mixture.

Questions & Replies

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  1. This was delicious!! I omitted the salt, and followed the recipe as'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
  2. 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.


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