Ingredients
-
1 1/2
-
1/4
-
2
-
1
-
1
-
1 1/2
-
1/2
-
1
-
1/4
-
3
-
-
-
-
-
Directions
Mandarin Lamb, A delicious way to fix lamb! Use leftover lamb pieces if you’d like!, This was delicious!! I omitted the salt, and followed the recipe as written…it’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, 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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Steps
|
1
Done
|
Cook and Stir Lamb Strips and Garlic Powder in Margarine in a 10-Inch Skillet, Until Lamb Is Brown, About 6 Minutes. |
|
2
Done
|
Stir in Onion and 1 Cup Water; Heat to Boiling. |
|
3
Done
|
Reduce Heat; Cover and Simmer 15 Minutes. |
|
4
Done
|
Heat 1 1/2 Cups Water and 1/2 Tsp Salt to Boiling in 1 1/2-Qt. |
|
5
Done
|
Saucepan. |
|
6
Done
|
Stir in Rice; Reduce Heat. |
|
7
Done
|
Cover and Steam 15 Minutes. |
|
8
Done
|
Mix 1/4 Cup Water, Soy Sauce, Cornstarch, 1/2 Tsp. |
|
9
Done
|
Salt and Pepper. |
|
10
Done
|
Stir Into Lamb Mixture. |
