Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mongolian lamb. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Mongolian Lamb is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Mongolian Lamb is something that I’ve loved my whole life.
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To begin with this recipe, we must first 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:
- Prepare 🌻Marinade:
- Take soy sauce
- Take cornflour
- Take lamb leg steaks, trimmed, thinly sliced
- Take oil
- Take 🌻Sauce:
- Get onion, cut into thin wedges
- Take garlic cloves, finely chopped
- Make ready Small piece fresh ginger, finely grated
- Get capsicums, (red & green)cut into strips
- Prepare oyster sauce
- Prepare hoisin sauce
- Prepare caster sugar
- Prepare sesame oil
- Take chilli sauce (optional)
- 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:
- 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.
- 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. Even though the name implies this dish's country of origin, many believe it's actually a Chinese recipe. While this recipe for Mongolian Lamb may have originated from China, it still uses traditional Mongolian ingredients and their way of cooking. Roast the lamb for about an hour, until it's just starting to go crisp on the outside.
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