Mongolian Lamb

Posted: May 4, 2011 in Lamb, Meat, Stir-fry

I just noticed that my last post has gone astray. This is a fabulous recipe, so although I can’t remember the context of my blog I won’t leave you hanging wondering what it was and if it was any good, because it was! However I will leave you with a little tip. Ask your butcher to cut your lamb in strips, saves you the hassle when you get home and they’ll do it for free and with a smile šŸ™‚

Mongolian Lamb
Recipe By: The Complete Asian Cook Book – Helen Aitken pg 149
Serving Size: 4
Cuisine: Chinese
Main Ingredient: Lamb
Categories: Stir Fry

-= Ingredients =-
2 tablespoon oil
500 gram Lamb ; backstrap (tender eye of the lamb loin) cut into thin strips
2 cloves garlic ; crushed
4 each spring onions ; thickly sliced
2 tablespoon soy sauce
80 mililiters Dry sherry ; (1/4 cup)
2 tablespoon sweet chilli sauce

-= Instructions =-
1. Heat the wok until very hot, add 1 tablespoon of the oil and whirl it around to coat the side. Stir fry the lamb strips in batches over high heat. Remove all the lamb from the wok.

2. Reheat the wok, add 1 tablespoon of oil and stir-fry the garlic and spring onion for 2 minutes. Remove from the wok and set aside. Add the soy sauce, sherry and sweet chilli sauce to the wok. Bring to the boil, reduce the heat and simmer for 3-4 minutes, or until the sauce thickens.

3. Return the meat with any juices, and the spring onion to the wok, and toss to coat. serve sprinkled with the toasted sesame seeds.

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