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Mongolian Lamb Recipe

Mongolian Lamb Recipe

DifficultyIntermediate

Yields4 Servings
Prep Time30 minsCook Time5 minsTotal Time35 mins

Introduction

The extreme winter weather conditions in Mongolia mean that anyone living there needs a diet high in animal fat to keep warm. Mongolian cuisine is very high in protein.

Due to Mongolia's geographic location, it's cuisine is heavily influenced by Chinese and Russian recipes. The harsh climate means vegetables are scarcely used. Lamb is one of the most common ingredients in Mongolian cuisine.  While meals often consist simply of meat there are recipes that call for vegetables as well. The scallions in this dish add a bit of a sweet oniony taste to this high in protein dish. 

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. So while the recipe itself might not have originated in Mongolia it still keeps with the spirit of Mongolian cooking. 

Ingredients

 1 ¾ lbs boneless leg of lamb
 1 tbsp soy sauce
 1 tbsp Chinese rice wine or dry sherry
 5 tsp dark soy sauce
 5 tsp Chinese rice wine or dry sherry
 4 tsp sesame oil
 1 tsp granulated sugar
 2 tsp rice vinegar
 2 cloves garlic, chopped
 2 scallions, cut into 3-inch lengths and then sliced into thin slivers
 ¼ tsp sesame oil
 Salt and freshly ground black pepper, to taste

Directions

1

Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.

2

While the lamb is marinating, prepare the sauce and other ingredients.

3

In a small bowl, combine the sauce ingredients. Set aside.​

4

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).

5

Add the lamb. Stir-fry very briefly, until the lamb changes color (1 to 2 minutes).

6

Add the sauce. Bring to a boil.

7

Stir in the scallions. Taste and season with salt and pepper if desired.

8

Stir-fry for 1 more minute, or until the sauce is absorbed.

9

Remove from the heat, stir in the sesame oil, and serve.

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Ingredients

 1 ¾ lbs boneless leg of lamb
 1 tbsp soy sauce
 1 tbsp Chinese rice wine or dry sherry
 5 tsp dark soy sauce
 5 tsp Chinese rice wine or dry sherry
 4 tsp sesame oil
 1 tsp granulated sugar
 2 tsp rice vinegar
 2 cloves garlic, chopped
 2 scallions, cut into 3-inch lengths and then sliced into thin slivers
 ¼ tsp sesame oil
 Salt and freshly ground black pepper, to taste

Directions

1

Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.

2

While the lamb is marinating, prepare the sauce and other ingredients.

3

In a small bowl, combine the sauce ingredients. Set aside.​

4

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).

5

Add the lamb. Stir-fry very briefly, until the lamb changes color (1 to 2 minutes).

6

Add the sauce. Bring to a boil.

7

Stir in the scallions. Taste and season with salt and pepper if desired.

8

Stir-fry for 1 more minute, or until the sauce is absorbed.

9

Remove from the heat, stir in the sesame oil, and serve.

Mongolian Lamb Recipe

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