Mexican Style Lamb

Ingredients

1/2 c dry white wine
1/2 c pineapple juice
4 tbsp lime or lemon juice
1/2 c fresh chopped cilantro
3 fresh hot red chilies, seeded, chopped
2 cloves garlic, finely chopped
3/4 kg lean lamb, cut into thin strips
1 large avocado
1 large tomato, peeled, seeded, chopped
1 head romaine lettuce, shredded
2 tbsp vegetable oil
1 onion, sliced

Method

In a medium-size bowl, combine 1 tbsp each of the wine, pineapple juice and lime juice, 2 tablespoons of the cilantro, 1 of the chilies and half the chopped garlic. Set aside.

Combine the remainder of these ingredients in a shallow baking dish and add the lamb strips. Toss to coat then marinate, covered, 1 hour. Chop avocado and add to the first bowl with the chopped tomato. Toss to blend ingredients. Arrange lettuce around edge of a serving plate, spoon avocado mixture on top and set aside.

Heat a wok until very hot. Add the oil and swirl to coat. With a slotted spoon, remove lamb strips from marinade and add to wok in 2 batches and stir-fry 2 or 3 minutes or until browned. Remove to a bowl. Add onion to the wok and stir-fry 2 or 3 minutes or until softened. Return lamb and any juices to the wok. Cook 1 minute or until lamb is heated through.

Spoon lamb onto center of serving dish and serve with warm tortillas or pita bread, if desired.

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