How To make Mongolian Lamb
1 lb Boneless lamb
-- leg or shoulder 3 tb Kikkoman Soy Sauce; divided
1 tb Cornstarch
2 Garlic cloves; pressed
2 1/2 ts Cornstarch
1 ts Sesame seed; toasted
1/2 ts Sugar
1/8 ts -to...
1/4 ts Crushed red pepper
2 tb Vegetable oil; divided
2 Carrots; cut diagonally
in thin slices 1 bn Green onions
:
cut into 2-inch lengths separating whites :
from tops Cut lamb across grain into thin slices. Combine 1 Tbsp. _each_ soy sauce, cornstarch and garlic; stir in lamb. Let stand 10 minutes. Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4 ingredients; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens. Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
How To make Mongolian Lamb's Videos
Crispy Spicy Chilli Lamb
This deliciously spicy Xinjiang cumin lamb, straight from Jeremy's new book, will leave you wanting more and more!
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- Xinjiang Cumin Lamb from Jeremy's new book - Jeremy Pang's School of Wok! -
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Mongolian Lamb Stew Recipe (Mongolian Style Recipe)
Mongolian Lamb Stew Recipe (Mongolian Style Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
This is one dish you should be having when you visit where my family is - Inner Mongolia. Or you can simply make it in your kitchen!
Ingredients:
1 lamb shoulder
4 potatoes
4 cloves garlic
1-inch ginger root
3 spring onions
Small bunch of fresh coriander
1 tablespoon cumin seeds
2 teaspoons ground white pepper
5 tablespoons of dark soy sauce
Method:
Chop the ginger
Chop the garlic
Cut 2 of the spring onions into 1 inch in length
Place onto a dish for when cooking
Roughly chop the other spring onion
Roughly chop the coriander
Place these on a dish for later
Cut potatoes into bite-sized chunks and place on a dish for later
Cut off 500g of lamb meat off the shoulder for this dish
Place the rest into a bag and freeze as it can be used for another time
Cut the meat into bite-sized chunks and place on a dish for when cooking
Heat 2 tablespoons of oil in a wok
Add cumin seed and fry for few seconds
Add lamb and fry for 3 minutes
Add garlic, ginger and the two spring onions into the wok
Fry for 2 minutes
Add ground white pepper and fry for a minute
Add soy sauce, fry for further 2 minutes
Add 1 to 1 and a half litres of water into the wok…and bring to the boil
Place lid onto the wok
Reduce heat to low and simmer for 1 and a half to 2 hours until the meat is tender
Add potato to the wok… and replace the lid
Cook for half of an hour until the potato is soft
Stir once during this process
Add salt to your taste
Add the chopped spring onion and coriander and stir
Transfer to a dish and serve
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MONGOLIAN BEEF EXACTLY LIKE TAKEOUT #SHORTS #WOK #CHINESEFOOD
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Mongolian Lamb | Everyday Gourmet S5 E49
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Whole Sheep Roast Recipe: Mongolian Mutton Reimagined! | Khan’s Kitchen
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Mongolian Lamb
Learn how to make our new special - Mongolian Lamb with Jasmine Rice just in time for Australia Day!