Prize-winning Polynesian Lamb Over Rice

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs lean boneless lamb tenderloin, cut into 1 inch cubes
• 2 tablespoons bacon drippings or 2 tablespoons shortening
• 3 tablespoons soy sauce (i would use reduced sodium soy sauce)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic salt, to taste
• 1/3 cup red wine vinegar
• 1/3 cup brown sugar
• 3 (8 ounce) cans tomato sauce
• 1 (13 1/2 ounce) can pineapple tidbits, undrained
• 4 -6 cups hot cooked rice

Recipe

• 1 in a large skillet, brown lamb on all sides in bacon drippings.
• 2 add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
• 3 cover and let simmer for 15 minutes.
• 4 add tomato sauce and simmer, uncovered, for 30 minutes longer or until lamb is fully cooked.
• 5 stir in pineapple with canning juices and bring to a boil.
• 6 remove from heat and taste for seasonings, adjusting as needed.
• 7 serve ladled over mounds of hot cooked rice.