Mandarin Lamb

• 1 1/2 lbs lean lamb, boneless shoulder cut into 1/2 inch strips
• 1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced)
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped
• 1 cup water
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 cup uncooked instant brown rice
• 1/4 cup water
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium green pepper, cut into rings
• 1 (11 ounce) can mandarin orange segments, drained

1. Cook and stir lamb strips and garlic powder in margarine in a 10-inch skillet, until lamb is brown, about 6 minutes.
2. Stir in onion and 1 cup water; heat to boiling.
3. Reduce heat; cover and simmer 15 minutes.
4. Heat 1 1/2 cups water and 1/2 tsp salt to boiling in 1 1/2-qt.
5. saucepan.
6. Stir in rice; reduce heat.
7. Cover and steam 15 minutes.
8. Mix 1/4 cup water, soy sauce, cornstarch, 1/2 tsp.
9. salt and pepper.
10. Stir into lamb mixture.
11. Add green pepper rings, reserving 2 or 3 rings for garnish.
12. Cook, stirring constantly until mixture thickens and boils.
13. Boil and stir 1 minute.
14. Fold in orange segments.
15. Serve over rice and garnish with reserved green pepper rings.
16. NOTE: Because of the saltiness of soy sauce, you may decrease or omit the salt in the sauce mixture.

lean lamb, garlic, butter, onion, water, water, salt, brown rice, water, soy sauce, cornstarch, salt, pepper, green pepper, orange segments

Taken from www.food.com/recipe/mandarin-lamb-50800 (may not work)