2 lg. green peppers
2 c. cubed leftover lamb roast
1/2 tsp. salt
2 tbsp. olive oil
2/3 c. chicken bouillon (divided into 1/3 each)
1 can pineapple chunks, drained
3 tbsp. cornstarch
2 tsp. soy sauce
1/2 c. vinegar
1/3 c. sugar
1/3 c. sherry
8 maraschino cherries

Seed and cut each pepper into 8 pieces. Brown lamb in salted olive oil; remove from pan. Add 1/3 cup bouillon, pineapple chunks and peppers to pan. Simmer 10 minutes. Blend remaining ingredients, except cherries. Stir over low heat until thickened. Add cherries. Pour over lamb. Serve on hot fluffy rice. Serves 4.