Mongolian Lamb Recipe

Mongolian Lamb Recipes

Ingredients :

300g lamb fillet

2 tsp finely chopped ginger

1 spring onion (scallion), chopped

2 tsp ground Sichuan peppercorns

1 tsp salt

2 tbsp light soy sauce

1 tbsp yellow bean sauce

1 tbsp hoisin sauce

1 tsp five spice powder

2 tbsp Shaoxing rice wine

oil, for deep frying

crisp lettuce leaves

100ml hoisin sauce, extra

1/2 cucumber, shredded

6 spring onions (scallions), shredded

Method :

Cut the lamb along the grain into six long strips. Combine with the ginger, spring onions, pepper, salt, soy, yellow bean and hoisin sauces, five spice powder and rice wine. Marinate in the fridge for at least 2 hours. Put the lamb and marinade in a heatproof dish in a steamer. Cover and steam for 2 1/2 - 3 hours over simmering water in a wok, replenishing with boiling water during cooking. Remove the lamb from the liquid and drain well.

Fill a wok to one quarter full of oil. Heat the oil to 180C (350F/Gas 4), or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook the lamb for 3-4 minutes, then remove and drain. Cut the lamb into bite size shreds.

To serve, place some lamb in the lettuce leaves with some hoisin sauce, cucumber and spring onion and roll up into a parcel.

Serves 4 - 6

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