Mongolian Lamb Recipes

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MONGOLIAN LAMB



Mongolian Lamb image

A recipe I found on other site which I enjoyed, but I found it too salty for my taste even over rice. It originally contained a teaspoon of salt in the marinade which I've since removed, the soy contains plenty of salt especially given that the sauce is fairly salty as well. Note some soaking time and a few hours of marination time is required which is not included in the preparation time.

Provided by Peter J

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

500 g lamb tenderloin
2 teaspoons sugar
2 tablespoons dark soy sauce
1 small egg, beaten
1/2 teaspoon bicarbonate of soda (baking soda)
2 teaspoons cornflour (cornstarch)
5 tablespoons peanut oil
3 small onions, cut into quarters
1 spring onion, finely sliced (scallion)
2 large garlic cloves, finely chopped
1/2 teaspoon five-spice powder
1 tablespoon hoisin sauce
1 tablespoon ground bean sauce (mor sze jeung)
1 teaspoon chili bean sauce
1 tablespoon Chinese wine (or dry sherry)

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.

Nutrition Facts : Calories 468.6, Fat 34.8, SaturatedFat 11.2, Cholesterol 118.1, Sodium 828.9, Carbohydrate 11.1, Fiber 1.3, Sugar 5.7, Protein 27.3

MONGOLIAN LAMB



Mongolian Lamb image

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

40 ml oil
500 g lamb fillets, cut into thin strips
2 cloves garlic, crushed
4 spring onions
40 ml soy sauce
80 ml dry sherry
40 ml sweet chili sauce
2 teaspoons toasted sesame seeds (I toast them by tossing in a dry non-stick frypan over a medium heat until golden)

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

MONGOLIAN LAMB



Mongolian Lamb image

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

350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)
1/2 tsp baking soda ((bicarb soda) (tenderiser, Note 2))
1 tsp cornflour / cornstarch
1 tbsp light soy sauce ((or all purpose, Note 3))
1 tbsp Chinese cooking wine ((Note 4 subs))
3 tsp cornflour / cornstarch
2 tsp dark soy sauce ((Note 3))
1 tsp light soy sauce ((or all purpose, Note 3))
1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice))
3 tbsp hoisin sauce ((I used Lee Kum Kee brand))
2 tbsp Chinese cooking wine ((Note 4 subs))
1/4 tsp Chinese five spice powder ((Note 5))
3/4 cup water
1 tsp sesame oil (, toasted (Note 6))
2 tbsp vegetable oil ((or canola or peanut))
1 large onion (, cut into large 2.5cm / 1" squares)
2 cloves garlic (, finely chopped)
4 green onions (, cut into 5cm/2" lengths)

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

MONGOLIAN LAMB



Mongolian Lamb image

Yield Yield: 6 servings

Number Of Ingredients 1

1-pound boneless lamb leg or shoulder 3 tablespoons Kikkoman Soy Sauce, divided 1 tablespoon cornstarch 2 cloves garlic, pressed 2-1/2 teaspoons cornstarch 1 teaspoon sesame seed, toasted 1/2 teaspoon sugar 1/8 to 1/4 teaspoon crushed red pepper 2 tablespoons vegetable oil, divided 2 medium carrots, cut diagonally into thin slices 1 bunch green onions, cut into 2-inch lengths, separating whites from tops Hot cooked rice (optional)

Steps:

  • Cut lamb across grain into long, thin slices. Combine 1 Tbsp. each soy sauce and cornstarch with garlic in small bowl; stir in lamb. Let stand 10 minutes. Meanwhile, combine remaining soy sauce, 2-1/2 teaspoons cornstarch, sesame seed, sugar, pepper and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add lamb and stir-fry 1 minute; remove. Heat remaining oil in same pan. Add carrots and white parts of green onions; stir-fry 2 minutes. Add green onion tops; stir-fry 1 minute. Add lamb and soy sauce mixture. Cook and stir until sauce boils and thickens. Serve immediately with rice, if desired.

CRISPY MONGOLIAN LAMB



Crispy Mongolian lamb image

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

1 breast of lamb , about 750g
thumb-size piece ginger
2 garlic cloves , crushed
6 tbsp dark soy sauce
1 tbsp Chinese five-spice powder
150ml Shaohsing rice wine
2 tbsp soft light brown sugar
1 round lettuce , leaves separated
3 spring onions , cut into finger-length pieces then shredded
¼ cucumber , cut into matchsticks

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 LEG OF LAMB



Mongolian Leg of Lamb image

Ingredients Butterflied Leg of lamb Rubbed with Chinese five spice,fresh ginger, garlic marinated and cooked in Muscovado sugar, Soy, & Black been sauce. Info This dish was mentioned by Richard E Grant & Stephen Poliakoff in the film Food of Love to be one of there favourites Dishes of the shoot. Method Notes Serving Once cooked place the roasting tin on a heatproof surface and allow the lamb to rest for 15 - 20 minutes. Place the lamb on a board and carve in generous slices using the juices as the sauce. Serve with noodles, rice or oriental salad use the juices as a warm dressing.

Provided by spindoctor

Time 1h45m

Yield Serves 8

Number Of Ingredients 6

1 x boned leg of lamb. (A good butcher should be able to butterfly the leg saving you the time)
2 x garlic cloves.
2 ounces 115 grams of fresh ginger
4 Ounces 115 Grams of Muscovado sugar.
1 x 500gm jar of black bean sauce.
2 x generous tablespoons of dark soy sauce

Steps:

  • Preheat the oven to180c or gas mark 4
  • To butterfly the leg of lam place the boned leg skin side down on a chopping board. Locate with your fingers the cavity where the bone was and carefully place the sharp knife into the leg cavity blade side upwards and carefully cut upwards so the leg opens up into two joined halves. Tern the leg over skin side up, cover with cling film and beat with a rolling pin so the leg becomes flat and even.
  • Peal and grate the ginger and garlic Mix together the five spice, grated ginger, garlic with a little soy sauce so the consistency resembles tomato pure.
  • Score the skin with a sharp knife making sure not to cut to deeply. (Tip a Stanley knife with a new blade dose the job to perfection) Place the lamb into a roasting tin with deep sides
  • Rub the five spice paste into the scores in the skin of the lamb Pour over the black bean sauce coating the lamb. Sprinkle evenly the Muscovado sugar over the lamb.. Cover with tinfoil and place in the oven on the middle shelf for 1 & quarter hours
  • remove the tinfoil and cook on the top shelf for a further 15-min.

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