MONGOLIAN LAMB
Recipe video above. At "posher" establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It's completely addictive!Also excellent made with beef - see Note 1.
Provided by Nagi
Categories Mains
Number Of Ingredients 18
Steps:
- 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).
- 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!
Nutrition Facts : Calories 279 kcal, Carbohydrate 12 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 911 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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 LAMB DUMPLINGS
Make and share this Mongolian Lamb Dumplings recipe from Food.com.
Provided by Member 610488
Categories Lamb/Sheep
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the lamb, onion, garlic, parsley and chili, and season well. Reserve in fridge. Chill.
- One wrapper at a time, place a teaspoon of filling into wrapper, fold to form a half circle, pleating edges as you go, sealing with fingers. Place finished dumplings on baking sheet dusted with cornstarch.
- Place dumplings into rapidly boiling salted water. Stir once. When dumplings float, cook for 2 minutes and drain.
- Place yogurt into a large saute pan over medium heat, when yogurt is warmed through add the hot dumplings, toss, divide into bowls and sprinkle with the dried mint and serve.
Nutrition Facts : Calories 432.5, Fat 27.2, SaturatedFat 11.7, Cholesterol 85.8, Sodium 257.1, Carbohydrate 22.7, Fiber 1.7, Sugar 1.5, Protein 22.7
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
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- Combine ground lamb meat, Shaoxing wine, light soy sauce, and dark soy sauce in a large bowl. Mix well until the mixture becomes a sticky paste. Add ginger. Sprinkle evenly with Sichuan peppercorn powder and salt (if you’re using it). Mix thoroughly. Add peanut oil and mix well. Cover with plastic wrap and set aside (or in the fridge if you’re not planning to make dumplings within an hour).
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25 MONGOLIAN FOODS (+ TRADITIONAL RECIPES AND DISHES)
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5/5 (3)Published Jul 2, 2021Category Recipe Roundup
- Khuushuur – Meat Dumplings. Khuushuur is a fried meat dumpling. Juicy ground beef is stuffed into a pastry pocket and deep fried until golden and crispy.
- Buuz. If you have a hankering for dumplings but don’t want fried food, buuz is the answer to your cravings. In this tasty dish, meat-filled dumplings are steamed until beautifully soft and juicy.
- Bansh. You’ll be forgiven for thinking that Mongolian cuisine is 90 percent meat dumplings. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Tsuvian. A Chinese-style noodle bowl, tsuvian is a flavorful one-pot meal. Don’t be intimidated by the homemade noodles – these are surprisingly easy. Just mix up a basic flour dough, roll it out, and cut into strips.
- Khorkhog – Authentic Mongolian Barbecue. Mongolian barbecue is probably the most well known of the country’s culinary imports, but the real thing is quite different from what you’ll find in a Western restaurant.
- Mongolian Beef. Can’t be bothered digging up stones for your Mongolian barbecue? This easy beef is ready in just 30 minutes, making it an ideal weeknight dinner.
- Mongolian Guriltai Shul Soup. A rich lamb broth, noodles, turnips, and carrots, Mongolian guriltai shul soup is a dish with a long name but a short list of ingredients.
- Mongolian Chicken. Ready in just 15 minutes, this fuss-free chicken is a quick and tasty dinner. Stir-fried in a tangy soy-based sauce, serve this one over steamed rice or noodles.
- Bantan. Known as a hangover cure, this is a great soup for the morning after the night before. Made with juicy meat and small doughy dumplings, a bowl of this is sure to revive body and soul.
- Mongolian Lamb. The secret to Mongolian lamb lies in the marinade. Adding a pinch of baking soda to the piquant sauce, adding your lamb, and leaving it overnight to do its thing, turns any cut into a melt-in-the-mouth delight.
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