Purebread is considered an essential service then will continue to operate and open for online orders. We will update you with any changes on the website and Purebread social media pages.
November 16, 2016
1Fry lamb pieces in oil in a wok until lightly browned. Remove and set aside.
2Clean out wok if necessary, add a little more oil and cook onion, pepper and carrot until tender but still crunchy.
4Drain the pineapple, retaining the juice and making it up to 1 cup with water.
5Add the pineapple and the liquid to the wok.
6Mix the cornflour with the vinegar, sherry and soy sauce and add to the wok.
7Heat until the sauce thickens, then return the meat pieces to the mix and briefly ehat through.
8Serve with rice.
500g lamb fillet, sliced across the grain into rounds about 5 –10mm thick
2 tbsp cooking oil
2 onions, cut in wedges
1 red pepper, sliced
1 carrot, thinly sliced
1/2 tsp ground ginger
1 x 425g tin of pineapple pieces in juice
1 tbsp cornflour
1/4 cup white vinegar
2 tbsp sherry
1 tbsp gluten free soy sauce
2 tsp sugar
salt to taste