Main Meal Recipes > Bitter-sweet Lamb

How to make bitter-sweet lamb:
Sweet and sour lamb by any other name.


2lb stewing lamb, chopped
5 cups of water
2 tablespoons malt vinegar

for sauce:
1/4 cup orange marmalade
2 tablespoons tomato ketchup
2 tablespoons dry mustard
grated rind and juice of 1 orange
2/3 cup bouillon
2 teaspoons cornstarch
1 orange, cut in wedges, to garnish
(see measure conversions for more information)


- Put pieces of meat into a pan with the water and vinegar.
- Bring to the boil.
- Cover the pan, reduce the heat and simmer for 15 minutes.
- Drain the meat and discard the liquid.
- To make the sauce, stir together the marmalade, ketchup, mustard, orange rind and juice and the bouillon in a saucepan.
- Bring the mixture to the boil and stir in the meat.
- When all the meat is coated in the sauce, cover the pan, reduce the heat and simmer for 45 minutes until the lamb is tender.
- When cooked, lift the pieces of lamb into a warmed serving dish.
- Keep hot.
- Blend the cornstarch with a little water to make a smooth paste, then stir in a little of the hot liquid.
- When the mixture is smooth, pour it into the sauce.
- Bring the sauce to the boil, stirring constantly, until thickened and smooth.
- Pour the sauce over the lamb and serve garnished with orange wedges.