Mongolian Lamb In Slow Cooker Food

SLOW-COOKER MONGOLIAN BEEF

Steps:

• In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.

MONGOLIAN LAMB

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!

MONGOLIAN LAMB IN SLOW COOKER

Steps:

• Make marinade:.
• In bowl combine soy sauce,sugar,egg,cornflour,soda bicarbonate and garlic.Add meat and leave in fridge ....2 hours or over night.
• )Make sauce:.
• In bowl mix 2 tablespoons of water,add chilli sauce,hoisin sauce,chinese five spice and ginger.
• In pan heat oil and fry onions,add meat and brown.Transfer meat into slow-cooker,pour the sauce,leek and cook until meat is soft.(3 - 4 hours on high ).
• Taste and see,if anything need to be added.Serve with rice.

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.

CRISPY MONGOLIAN LAMB

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.

SLOW COOKER LEG OF LAMB

Steps:

• Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
• Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
• Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.

MONGOLIAN LAMB

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.