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
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
LAMB DUMPLINGS
Martha's fried version of mantou, a Saudi meat-filled dumpling, pairs spiced lamb with sweet golden raisins and buttery pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 32
Number Of Ingredients 25
Steps:
- Make the chile sauce: In a small saucepan over medium heat, whisk to combine tomato paste, vinegar, oil, cumin, turmeric, paprika, cayenne, sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup water. Bring mixture to a boil, reduce to a simmer, and cook until thickened and reduced by one-third. Season with salt and black pepper. Sauce may be served warm, room temperature, or chilled.
- Make the dough: In a large bowl, stir to combine flour, oil, salt, egg, and 3/4 cup water. Turn dough out onto a lightly floured surface and knead until soft and slightly sticky, about 10 minutes.
- Divide dough into 32 equal pieces. Lightly coat a rimmed baking sheet and your hands with oil. Working with one piece of dough at a time, use your hands to roll into a ball. Transfer to baking sheet, then repeat process with remaining dough. Drizzle balls with additional oil, cover with plastic wrap or a kitchen towel, and let rest at room temperature for 3 hours.
- Make the filling: Melt ghee in a medium skillet over medium. Add onion and cook, stirring often, until just softened, 8 to 10 minutes.
- Add garlic, cumin, coriander, and sumac and cook until fragrant. Add lamb and cook, stirring often, until meat is browned and cooked through, about 8 minutes. Season with salt and pepper and stir in raisins and pine nuts. Remove from heat and let cool slightly; stir in mint. Let cool to room temperature.
- Working with one ball of dough at a time, place ball on surface and use your fingertips to flatten into a 4-inch round. Place 1 heaping tablespoon lamb filling into the center of the round. Fold dough over filling to enclose, forming a half moon. Pinch edges together, crimping to tightly seal. Repeat process with remaining dough and filling.
- Heat oil in a medium heavy-bottomed pot until a deep-fry thermometer reaches 350 degrees. Working in batches, fry dumplings until crisp and golden all over, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet; let drain. Serve dumplings warm with chile sauce.
MONGOLIAN LAMB
This is a basic Mongolian lamb recipe. Original recipe had cucumber slices as garnish also. Any nice cut of lamb works well, you may want to bi carb any tougher cuts to soften before marinating. For a beef version swap chicken stock for beef and i add black fungi, which seems to work well with steak. This recipe could be simplified by using a frozen Asian stir fry veg mix and jarred garlic and ginger, though the flavour will not be as good particularly the ginger. Please remember a recipe is just a guideline
Provided by scrumble666
Categories Lamb/Sheep
Time 2h45m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem.
- Stir fry meat in batches for approximately a minute to seal(clean wok after each batch).
- Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock.
- Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens.
- Serve and sprinkle with sesame seeds.
Nutrition Facts : Calories 104.2, Fat 4, SaturatedFat 0.7, Cholesterol 1.8, Sodium 599.1, Carbohydrate 13.2, Fiber 1.7, Sugar 5.1, Protein 3.1
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