Sweet and sour lamb with pineapple
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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In a sauté pan, heat the oil and add the red pepper and red onion. Fry for four minutes until soft.
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Turn up the heat and add the lamb. Fry until golden then add the tomato purée, balsamic vinegar and hot water and cook for five minutes.
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Add the pineapple and the cornflour in water and cook for one more minute. Finish by adding the spinach.
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To serve, place the sweet and sour lamb on a serving plate with the couscous on the side.
Ingredients
- 1 tbsp olive oil
- ¼ red pepper, diced
- ½ red onion, diced
- 1 lamb chop, diced
- 1 tbsp tomato purée
- 2 tbsp balsamic vinegar
- 50g/2oz spinach
- 150ml/5fl oz hot water
- 75g/3oz pineapple, diced
- 1 tsp cornflour, mixed in 2 tbsp water
To serve
- 75g/3oz couscous, cooked according to packet instructions
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