Mongolian lamb, a delectable dish that hails from the heart of Mongolia, is a culinary delight that captivates the senses. Tender strips of lamb, marinated in a harmonious blend of flavors, take a journey through a sizzling wok, absorbing the essence and the rich symphony of Mongolian spices.
The result is a masterpiece that balances the succulence of the lamb with the boldness of the seasonings, creating a savory sensation that lingers on the palate. Whether enjoyed with a side of fluffy rice or nestled within a bed of crisp vegetables, Mongolian lamb is a celebration of taste and tradition that transports you to the vast landscapes of the Mongolian steppes with every flavorful bite.
Recipe highlights:
– No artificial ingredients
– Allergens: No shellfish, dairy, nuts, soy, eggs
– Easily customizable for many diets (IBS, SIBO, low FODMAP, IBD)
It’s all about marinating lamb slices in a mix of Mongolian spices, then tossing them in a hot wok until they soak up the flavors. Caramelized onions join the party, adding a sweet kick to the savory mix. It is simple yet robust, reflecting the straightforward nomadic lifestyle. Whether you’re gathered around a campfire or cooking it up in your kitchen, Mongolian lamb brings a taste of tradition to your plate. So, dig in and enjoy the straightforward, bold flavors of this classic dish.
Amazing Mongolian lamb
Ingredients
- 1 lb lamb thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons garlic infused oil
- 1 inch grated ginger
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch optional
- green onion tops sliced (for garnish)
- sesame seeds optional, for garnish
Instructions
- In a bowl, mix soy sauce, water, brown sugar, hoisin sauce, and rice vinegar. If using, dissolve cornstarch in a couple of tablespoons of water and add it to the sauce. Stir well to combine.
- Heat olive oil in a pan over medium heat. Add the garlic infused oil and grated ginger. Sauté for about a minute until fragrant.
- Add the thinly sliced lamb to the pan. Cook until the lamb is browned on all sides.
- Pour the prepared sauce over the lamb. Stir well to coat the lamb evenly.
- Let it simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Stir occasionally.
- Once the lamb is cooked to your liking and the sauce has thickened, garnish with sliced green onions and sesame seeds if desired.
- Serve the Mongolian lamb over rice or noodles.
