Sweet and Sour Lamb Chops
Ingredients
1 tablespoon oil
1 onion
1 green capsicum
1 red capsicum
2 tablespoons soy sauce
2 tablespoons tomato sauce
2 tablespoons brown sugar
1/3 cup white vinegar
1 x 450g can pineapple pieces
4 shallots
1 tablespoon cornflour
1 cup water
8 chops
2 cups rice
Method
Peel onion.
Slice onion.
Chop capsicums. Cook rice to packet directions. Heat oil in a medium pan, add onion and capsicums, cook, stirring, until vegetables are soft and lightly browned.
Stir in sauces, sugar, vinegar, undrained pineapple, spring onions and blended cornflour and water.
Bring to the boil, simmer, stirring for 5 minutes.
Cook lamb in a heated oiled pan until browned on both sides are cooked as desired.
Serve lamb on a bed of rice and toped with sauce.
