Thread: Mongolian Lamb

WB,

You could have given some more notice.
I can be in 2woomba in under the Hour.

Give a Critique then, eh?......This'll be Good. Strike, I'm HUNGRY



Oh! Jasmine Rice???

It was good Ivan, sorry none left either This recipe is a lot nicer than the takeaway version because of the low salt. Some ones I've bought from Chinese shops are really salty, which I can't stand anymore. I defanitely will be cooking this again!!

Time wise it took the same time to prepare and cook the lamb as the rice cooker took to do 1 1/2 cups of rice. All up around 20 minutes from whoa to go!

We used Basmati rice, not Jasmine although it wouldn't matter.

WB the only prob is the cost of the lamb I do a similar one myself what a great dish

Here it is cooking in Mongolia!



When we saw it happening it reminded us so much of that old recipe for cooking galah that we killed ourselves laughing.

The blokes bunged as much of an old sheep in the can as would fit, then heated a bucket load of smooth river gibbers, then put them in the can too, and brought it all to a boil.

Then they wired the lid on to make it a sort of pressure cooker, and after a bit rattled the can, rolled it round down the hill, then cooked it some more.

For those that don't know, the old recipe says "boil galah until gibbers are soft, then throw everything out and eat the gibbers."

So it was more than hilarious, when before eating, the gibbers were handed out! This was a traditional mutton flavoured handwarming gesture apparently!

Cheers,

P

Ashore,

A butcher here has sides of hoggett on sale for around $4/kilo around twice a year. We get a full sheep (~25kg) so it isn't too bad price wise and the qulaity is great!!

Delightful Midge, sounds well....interesting

That's a pretty good price WB. Where in town is he? I might have to check him out next time I'm up that way. Reckon I will have to give your recipe a go as well sound really good.

The butcher is in Warwick. My folks live there (and me too soon) so they let us know when it is on sale. If I remember I'll let you know next time if you want.

Originally Posted by Wood Butcher

Ashore,

A butcher here has sides of hoggett on sale for around $4/kilo around twice a year. We get a full sheep (~25kg) so it isn't too bad price wise and the qulaity is great!!

A good price for good meat. At least you can taste hogget.

is it very hot?? I'm afraid i struggle with hot food but it does sound good so I'd like to give it a go, maybe just less chilli sauce or not "hot" chilli sauce, what do you think????

Even with the chilli sauce it is not hot. Little Wood Butcherette hates hot or spicy food but she loved this recipe

Originally Posted by Wood Butcher

This is a recipe that a friend gave me that he got off the net. I made it tonight and it is beautiful!!!

The only changes I made is used low salt sauces and I didn't have any hoisin sauce so that got left out. Also I didn't let the lamd marinate for 1/2 hour. All it got was 5-10 minutes while I cut up the onions etc and got everything else ready. I made a double batch and I think it would easily feed 5/6 people.

INGREDIENTS

1 egg
2 teaspoons bicarbonate soda
2 teaspoons sugar
2 tablepoons soy sauce
2 teaspoons cornflour
250g lamb, sliced
olive oil
1 red capsicum, sliced
1 large onion,wedged
3 cloves garlic, crushed
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 teaspoon grated ginger
1 tablespoons hot chilli sauce
3 tablespoons water
boiled rice to serve

METHOD

Combine egg, bicarbonate soda, sugar, soy sauce and cornflour in a bowl then mix in the lamb, marinade for ½ hour.

Heat olive oil in a wok or pan on high. Stir fry lamb until cooked. Add capsicum, onion and garlic. Stir fry further 3 mins.

Combine hoisin, oyster, ginger, chilli and water in a bowl and pour over lamb, bring back to heat and serve on rice.

Sounds great WB, do you take the lamb out when its cooked or leave it in and add the capsicum,onion and garlic. I will definitely try this.

Cheers Fred

I left it in. If anything I put the vegies in just before the lamd is fully cooked. I don't like the meat overdone. Try it, you won't be disappointed!!

Do not leave the hoisin out

a very necessary ingredient

available at most supermarkets , Woolies

The only reason I left it out is because I didn't realise I had none left until after I had already started cooking. I'm sure that is would have made it even better and I have bought some already for next time we make it.