Lamb Recipes

Mongolian Lamb

Name: Mongolian Lamb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1); 1/2 tsp baking soda (bicarb soda) (tenderiser, Note 2); 1 tsp cornflour / cornstarch; 1 tbsp light soy sauce (or all purpose, Note 3); 1 tbsp Chinese cooking wine (Note 4 subs); 3 tsp cornflour / cornstarch; 2 tsp dark soy sauce (Note 3); 1 tsp light soy sauce (or all purpose, Note 3); 1 1/2 tsp Sambal Oelak or other chilli paste (or omit for no spice); 3 tbsp hoisin sauce (I used Lee Kum Kee brand); 2 tbsp Chinese cooking wine (Note 4 subs); 1/4 tsp Chinese five spice powder (Note 5); 3/4 cup water; 1 tsp sesame oil (, toasted (Note 6); 2 tbsp vegetable oil (or canola or peanut); 1 large onion (, cut into large 2.5cm / 1" squares); 2 cloves garlic (, finely chopped); 4 green onions (, cut into 5cm/2" lengths)

4 servings

portionen

15 minutes

aktive zeit

25 minutes

gesamtzeit

Kochen beginnen

Zutaten

350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)

1/2 tsp baking soda (bicarb soda) (tenderiser, Note 2)

1 tsp cornflour / cornstarch

1 tbsp light soy sauce (or all purpose, Note 3)

1 tbsp Chinese cooking wine (Note 4 subs)

3 tsp cornflour / cornstarch

2 tsp dark soy sauce (Note 3)

1 tsp light soy sauce (or all purpose, Note 3)

1 1/2 tsp Sambal Oelak or other chilli paste (or omit for no spice)

3 tbsp hoisin sauce (I used Lee Kum Kee brand)

2 tbsp Chinese cooking wine (Note 4 subs)

1/4 tsp Chinese five spice powder (Note 5)

3/4 cup water

1 tsp sesame oil (, toasted (Note 6)

2 tbsp vegetable oil (or canola or peanut)

1 large onion (, cut into large 2.5cm / 1" squares)

2 cloves garlic (, finely chopped)

4 green onions (, cut into 5cm/2" lengths)

Anweisungen

Tenderise Lamb:

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.

Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.

Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).

Cooking:

Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)

Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.

Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.

Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.

Serve with rice!

Nährwertangaben

Portionsgröße

Kalorien

279 kcal

Gesamtfett

14 g

Gesättigtes Fett

8 g

Ungesättigtes Fett

Transfett

Cholesterin

67 mg

Natrium

911 mg

Gesamtkohlenhydrate

12 g

Ballaststoffe

1 g

Zucker insgesamt

5 g

Eiweiß

24 g