Simple Sweet & Sour Lamb

Simple Sweet & Sour Lamb

From WW magazine

Serves 4

5½ pts per serving (original points)

Core 1 pt per serving

500g diced lean lamb, thawed if frozen

4 tsp oilive oil

1 garlic clove, crushed

1 onion, roughly chopped

1 large red and 1 large green pepper, cut into chunks

1 tbsp cornflour

425g can pineapple in natural juice

5 tbsp tomato ketchup

1 tbsp soy sauce

2 tbsp caster sugar

Heat 2 tsp oil in a large pan or wok and stir fry the garlic, onion and peppers for 5 mins.  Remove from pan.  Return pan to heat and add remaining oil.  Add lamb and stir fry for 3 mins over high heat.

Put cornflour into a bowl and mix with the juice from the canned pineapple.  Stir until smooth.  Add ketchup, soy sauce and sugar and mix well.

Return veg to the pan with the lamb, add pineapples and cornflour mixture.  Heat until bubbling and cook for 2-3 mins, stirring constantly until sauce is smooth and clear.

Serve with rice or noodles, remembering to add extra points for these.