Best 4 Mongolian Lamb Recipes

MONGOLIAN LAMB

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.

MONGOLIAN LAMB CASSEROLE WITH COUSCOUS

Steps:

• Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.
• Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.
• Simmer, covered, about 50 Min's or until lamb is tender.
• Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.
• Serve with couscous and top with remaining sliced green onions.
• Couscous.
• Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min's until soft.
• Remove sachet cut open and pour into bowl fluff with a fork and serve.
• Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.

MONGOLIAN LAMB MEATBALLS WITH SPICY SAUCE

Steps:

• Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
• Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
• Heat oil in wok.
• Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
• Add pepper and shallot; stir fry.
• Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
• Stir until mixture boils and thickens slightly.
• Serve sprinkled with peanuts.

MONGOLIAN LAMB

Steps:

• 1.Heat the wok very hot, add 1 tbsp. oil and swirl it around to coat the side. 2.Stir fry lamb strips in batches over hight heat.Remove lamb from the wok . 3.Reheat the wok, add 1 tbsp.of oil and stir fry garlic and spring onion for 2 minutes.Remove from the wok and set aside.Add the soy sauce,sherry, and sweet chili sauce to the wok.Bring to boil,reduce the heat and simmer for 3-4 minutes until sauce thickens slightly. 4.Return the meat,with any juices, and the spring onions to the wok,and toss to coat.Serve sprinkled with toasted sesame. Top with bean sprout recipe from:Joan D'Souza