Mongolian Lamb …

Mongolian Lamb

 

I use my Slow Cooker a lot but this Slow Cooked Mongolian Lamb recipe is without a doubt one of my favourites.  Apart from the fact that it’s ever so easy, it also tastes as good as any takeaway from your local Chinese Restaurant … true!  My family loves this dish and I can always guarantee there’ll never be any leftovers.  I usually use lamb backstop (available from the supermarket) but this recipe also works well with lamb fillets or lamb leg steaks.  Enjoy!

 

Mongolian Lamb …
 
Author:
Recipe type: Lamb
Ingredients ...
  • 500g lamb back strap (or lamb fillets or lamb leg steaks)
  • ¼ cup cornflour
  • 1 - 2 tablespoons olive oil
  • 2 onions, thinly sliced
  • ½ yellow capsicum, sliced
  • ½ red capsicum, sliced
  • ¼ cup soy sauce
  • ¼ cup Shaoxing Chinese Cooking Wine
  • ¼ cup hoisin sauce
  • ½ teaspoon sesame oil
  • ¼ cup brown sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 15 snow peas, trim and chop diagonally
  • 1 shallot, finely chopped for garnish
Method ...
  1. Slice lamb thinly, approximately 1cm thick. Add to a large zip lock bag with cornflour, seal bag and shake to coat the meat. Allow the lamb to rest in the bag for approximately 10 minutes.
  2. Heat oil in a frying pan and brown the lamb, in two batches, over a medium to high heat. Cook the lamb for only 1 – 2 minutes on either side and be careful not to stew the meat. Remove from pan and set aside.
  3. Add the onion, capsicum and lamb to the slow cooker. In a jug, add the soy sauce, Chinese Cooking Wine, hoisin sauce, sesame oil, brown sugar, garlic and ginger and stir until well combined. Pour the mixture over the top of the lamb, cover and cook on low for 3 – 3.5 hours.
  4. Add the snow peas and stir trough the lamb. I like the snow peas to be crispy but if you prefer them a little softer, they can be added in the final 15 minutes of cooking. Serve over steamed rice and garnish with chopped shallots.

 

 

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