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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.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Tenderise Lamb:
2
Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
3
Marinate ⏱️ 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
4
Marinate ⏱️ 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is ⏱️ 6 hrs).
5
Cooking:
6
Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
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.
large onion (, cut into large 2.5cm / 1" squares)1reen onions (, cut into 5cm/2" lengths)4 ggarlic (, finely chopped)2 cloves
8
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.
9
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.
large onion (, cut into large 2.5cm / 1" squares)1reen onions (, cut into 5cm/2" lengths)4 g
10
Serve with rice!
Nutrition Facts
calories
279 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
911 mg
protein Content
24 g
cholesterol Content
67 mg
carbohydrate Content
12 g
saturated Fat Content
8 g
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