Mongolian Lamb
Mongolian Lamb

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mongolian lamb. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mongolian Lamb is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mongolian Lamb is something that I’ve loved my entire life. They’re nice and they look fantastic.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook mongolian lamb using 16 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Mongolian Lamb:
  1. Take 🌻Marinade:
  2. Prepare 1/2 Cup soy sauce
  3. Make ready 1/3 Cup cornflour
  4. Take 500 g lamb leg steaks, trimmed, thinly sliced
  5. Make ready 4 Tbsp oil
  6. Get 🌻Sauce:
  7. Get 1 onion, cut into thin wedges
  8. Prepare 2 garlic cloves, finely chopped
  9. Take Small piece fresh ginger, finely grated
  10. Make ready 2 capsicums, (red & green)cut into strips
  11. Prepare 1 Tbsp oyster sauce
  12. Prepare 2 Tbsp hoisin sauce
  13. Get 1 Tbsp caster sugar
  14. Get 1/2 tsp sesame oil
  15. Take 2 Tbsp chilli sauce (optional)
  16. Get Boiled rice, to serve

DIRECTIONS Heat a wok and add half the oil, swirling it round to coat the pan. Remove all the lamb from the wok. 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.

Steps to make Mongolian Lamb:
  1. Combine soy sauce, oil & cornflour in a glass or ceramic bowl. Add lamb. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits. - - Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a lamb for until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining lamb in 2 batches.
  2. Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add capsicum. Stir-fry for 2 minutes or until tender. - - Return lamb to wok. Add oyster sauce, hoisin sauce, sugar and sesame oil. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.

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. Roast the lamb for about an hour, until it's just starting to go crisp on the outside. Whilst that's cooking peel, cut in half, then slice the cucumber lengthways and do the same with the spring onion. Rinse well under cold running water, drain and squeeze out excess moisture.

So that is going to wrap this up with this special food mongolian lamb recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!