MONGOLIAN LAMB
A recipe I found on other site which I enjoyed, but I found it too salty for my taste even over rice. It originally contained a teaspoon of salt in the marinade which I've since removed, the soy contains plenty of salt especially given that the sauce is fairly salty as well. Note some soaking time and a few hours of marination time is required which is not included in the preparation time.
Provided by Peter J
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Partially freeze lamb so it's easier to cut and then slice paper thin.
- Soak lamb in cold water for 30 minutes.
- Rinse well under cold running water, drain and squeeze out excess moisture.
- Mix salt, soy sauce, egg, bicarbonate of soda (baking soda) and cornflour (cornstarch) in a medium bowl.
- Add lamb to the bowl and mix well. Add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
- Heat one tablespoon of peanut oil in a wok over medium-high heat and stir fry onion wedges and spring onion (scallion) for one minute. Remove and place aside.
- Heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
- Stir fry garlic for 5 seconds.
- Add lamb and stir fry over high heat tossing constantly until brown.
- Add all sauce ingredients except the wine and toss a couple of times.
- Return onion and spring onion to the wok. Pour wine around the outside of the wok so it sizzles, mix and serve at once over rice.
Nutrition Facts : Calories 468.6, Fat 34.8, SaturatedFat 11.2, Cholesterol 118.1, Sodium 828.9, Carbohydrate 11.1, Fiber 1.3, Sugar 5.7, Protein 27.3
MONGOLIAN LAMB
Make and share this Mongolian Lamb recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok and add half the oil, swirling it round to coat the pan.
- Stir-fry the lamb in 2 batches for 3 minutes each time.
- Remove all the lamb from the wok.
- Reheat the wok and add the other half of oil.
- Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
- Add the sauces and sherry to the wok, and bring to the boil.
- Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
- Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
- Sprinkle with the sesame seeds and serve.
Nutrition Facts : Calories 593.2, Fat 44.1, SaturatedFat 16.2, Cholesterol 93.2, Sodium 825.1, Carbohydrate 7.2, Fiber 1.1, Sugar 1.6, Protein 23
CRISPY MONGOLIAN LAMB
Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two
Provided by Good Food team
Categories Dinner, Main course
Time 4h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
- When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
- Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.
Nutrition Facts : Calories 643 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 54 grams protein, Sodium 5.3 milligram of sodium
MONGOLIAN LEG OF LAMB
Ingredients Butterflied Leg of lamb Rubbed with Chinese five spice,fresh ginger, garlic marinated and cooked in Muscovado sugar, Soy, & Black been sauce. Info This dish was mentioned by Richard E Grant & Stephen Poliakoff in the film Food of Love to be one of there favourites Dishes of the shoot. Method Notes Serving Once cooked place the roasting tin on a heatproof surface and allow the lamb to rest for 15 - 20 minutes. Place the lamb on a board and carve in generous slices using the juices as the sauce. Serve with noodles, rice or oriental salad use the juices as a warm dressing.
Provided by spindoctor
Time 1h45m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat the oven to180c or gas mark 4
- To butterfly the leg of lam place the boned leg skin side down on a chopping board. Locate with your fingers the cavity where the bone was and carefully place the sharp knife into the leg cavity blade side upwards and carefully cut upwards so the leg opens up into two joined halves. Tern the leg over skin side up, cover with cling film and beat with a rolling pin so the leg becomes flat and even.
- Peal and grate the ginger and garlic Mix together the five spice, grated ginger, garlic with a little soy sauce so the consistency resembles tomato pure.
- Score the skin with a sharp knife making sure not to cut to deeply. (Tip a Stanley knife with a new blade dose the job to perfection) Place the lamb into a roasting tin with deep sides
- Rub the five spice paste into the scores in the skin of the lamb Pour over the black bean sauce coating the lamb. Sprinkle evenly the Muscovado sugar over the lamb.. Cover with tinfoil and place in the oven on the middle shelf for 1 & quarter hours
- remove the tinfoil and cook on the top shelf for a further 15-min.
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- Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
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- Khorkhog – The Mongolian Barbeque. What is it: Lamb cooked inside a pot over an open fire with carrots, onions, and potatoes. The specialty of this dish is that during cooking, smooth stones are placed in the container to foster the cooking process.
- Buuz – A variation of dumpling. What is it: Flour dough, filled with shredded beef or lamb, cooked with onion, garlic and pepper, and then steamed.
- Boodog – A traditional roast. What is it: Whole goat, with fillings of hot stones, onions, and potatoes inside it, so that it is cooked within its skin.
- Tsuivan – A noodle stew. What is it: Noodles cooked with pork, beef or mutton and a dash of cabbage, onion, and carrots. What does it taste like: The meatiness of the stew blends in with the unhampered flavor of the vegetables to create a unique taste.
- Guriltai Shul – The Mongolian soupy noodles. What is it: This traditional dish is basically mutton soup or stock served with noodles and veggies.
- Budaatai khuurga – An authentic Mongolian rice meal. What is it: Rice cooked with shredded lamb or beef, onions, cabbage, carrots and bell pepper.
- Uuz – An ancient New Year’s Eve specialty. What is it: Lower fatty back and the tail of mutton or sheep, cooked in a steam chamber for three to five hours.
- Chanasan Makh – A typical breakfast item. What is it: Chunks of mutton are boiled in salted water; commonly made for breakfast. What does it taste like: It has a balanced sapidity, but can be made spicy by dipping in ketchup and sprinkling with pepper.
- Airag – The national drink. What is it: Milk of mare is fermented and served as a mild alcoholic beverage. What does it taste like: Has a bit of a sour tang, but is an excellent source of vitamins and minerals.
- Gambir – A sugary dessert. What is it: Flour dough filled with butter and sugar, cooked like a pancake and served with jelly or jam. What does it taste like: The best part of this sinful dessert is that you can control the amount of sugar or jam you want.
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