Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 4 shoulder lamb chops, each about 1 inch thick

  3. 16 ounce can Chinese vegetables, drained, liquid reserved

  4. 8 ounce can water chestnuts, drained, liquid reserved, thinly sliced

  5. 3 tbsp. soy sauce

  6. 2 beef bouillon cubes

  7. 1 clove garlic, minced

  8. 1 medium onion, peeled and sliced

  9. 2 tbsp. cornstarch

  10. 1/4 cup water

  11. 1 green bell pepper, stemmed, seeded and thinly sliced

  12. 4 cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Lightly grease a large skillet. Brown chops on both sides. Drain fat. Stir in 3/4 cup reserved vegetable liquid, soy sauce, bouillon and garlic. Heat to a boil. Reduce heat. Add onion, cover and simmer 30 minutes until meat is tender. Remove meat from skillet. Stir together cornstarch and water until smooth and gradually stir into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute. Stir in bell pepper, vegetables and water chestnuts. Add meat and tomatoes. Cover and simmer 10 minutes.


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