Mandarin Lamb

Name: Mandarin Lamb
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs lean lamb, boneless shoulder cut into 1/2 inch strips; 1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced); 2 tablespoons butter or 2 tablespoons margarine; 1 medium onion, chopped; 1 cup water; 1 1/2 cups water; 1/2 teaspoon salt; 1 cup uncooked instant brown rice; 1/4 cup water; 3 tablespoons soy sauce; 2 tablespoons cornstarch; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 medium green pepper, cut into rings; 1 (11 ounce) can mandarin orange segments, drained

Submitted by SilentCricket

"A delicious way to fix lamb! Use leftover lamb pieces if you'd like!"

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4

ingredients

1 ¹⁄₂ lbs lean lamb, boneless shoulder cut into 1/2 inch strips
¹⁄₄ teaspoon garlic powder (or 1 clove fresh garlic, minced)
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1 cup water
1 ¹⁄₂ cups water
¹⁄₂ teaspoon salt
1 cup uncooked instant brown rice
¹⁄₄ cup water
3 tablespoons soy sauce
2 tablespoons cornstarch
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 medium green pepper, cut into rings
1 (11 ounce) can mandarin orange segments, drained

directions

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.

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Reviews

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

TGirl
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.

Rita1652

RECIPE SUBMITTED BY

SilentCricket

Highlands Ranch, CO

(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.) Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...

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