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Sweet 'n' sour mutton (or lamb)

  • 15 minutes
  • 2½ hours
  • 8
Sweet 'n' sour mutton (or lamb)

Mutton is a mainstay at Molesworth and Shirley has created quite a list of recipes to make excellent use of this gutsier flavoured meat. This simple-to-make sweet 'n' sour would work equally well with lamb, though the cooking time would be less.


  • 1 onion, peeled and chopped
  • 2 cloves garlic, crushed, peeled and diced
  • 1 kilogram boneless mutton or lamb
  • 2 cups tomato sauce
  • 3 tablespoons cornflour
  • 1½ tablespoons brown sugar
  • 1 tablespoon vinegar
  • 1 dessertspoon Worcestershire sauce
  • 1 dessertspoon soy sauce
  • juce of 1 lemon
  • ¼ teaspoon ground ginger
  • 425 gram can pineapple pieces, optional


  1. Preheat the oven to 160ºC.
  2. Brown the onion and garlic in a dash of oil in a hot-frying pan and transfer to a large casserole.
  3. Dice the mutton or lamb into 2-3cm pieces and, if wished, brown in a dash of oil in a hot frying-pan. Transfer the meat to the casserole and mix with the onion.
  4. In a jug, mix together the tomato sauce, cornflour, brown sugar, vinegar, Worcestershire sauce, soy sauce, lemon juice and ginger. Pour over the meat and cover.
  5. Bake in the preheated oven until the meat is tender. Allow 2-2½ horus for mutton and 1½ hours for lamb. Add the pineapple and juice, if wished and serve with boiled rice.

Cooks Tips

Variation: - Use beef or pork in place of the mutton.

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