Simple Sweet and Sour Lamb

Serves 4

• 500g/1lb 2oz lean lamb – diced
• 4 tsp oil
• 1 garlic clove – crushed
• 1 onion – roughly chopped
• 4 medium tomatoes – chopped
• 6 medium mushrooms – sliced
• 1 tbsp cornflour
• 425g can pineapple chunks in natural juice
• 5 tbsp tomato ketchup
• 1 tbsp dark soy sauce
• 2 tbsp caster sugar

Put cornflour into a bowl. Strain the pineapple over a bowl, saving the juice and leave to drain. Stir the juice gradually into the cornflour to make a thin paste. Add ketchup, soy sauce and sugar, blend well together.

Heat 2 tsp of the oil in a large frying pan or wok and stir fry the garlic, onion, tomatoes and mushrooms for 5 mins. Tip into a dish for later. Return pan to heat add remaining oil, add lamb and stir fry for 3 mins over high heat.

Return vegetables to the pan with the lamb. Add pineapples and cornflour mixture. Heat until bubbling and cook for 2-3 mins, stirring constantly until the sauce in smooth and clear.

Serve with Rice, Noodles or even Pasta

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