Sweet & Sour Lamb

Serving Size: 4

Ingredients

3 pounds lamb, cubed
1/2 cup all-purpose flour
salt and pepper
2 tablespoons olive oil
1/4 cup soy sauce
1/4 cup lemon juice
13 ozs. pineapple chunks in juice, reserve juice
2 teaspoons cornstarch
1/2 teaspoon dry mustard
1/4 cup brown sugar
2 medium green bell pepper, sliced

In a bowl combine flour, salt, and pepper. Dredge lamb cubes in flour. Heat oil in pressure cooker to about 350 degrees. Add lamb and brown on all sides, about 5 minutes. Remove lamb and set aside. Add 1/2 cup of water and deglaze bottom, scraping the bottom to loosen brown bits. Return lamb to cooker and add soy sauce, pineapple juice , and lemon juice. Close cooker and process 15 minutes. Reduce pressure by cold water technique. Mix cornstarch, dry mustard and brown sugar together. Add green bell pepper to lamb, along with cornstarch mixture. Simmer until sauce thickens and bell peppers are crisp tender. Serve with fried rice.

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