Lamb recipes
Lamb
Mongolian Lamb
IDDSI Level 7 · RegularRecipe book original
Recipe serves 50 Recipe book page 80
Scale quantities for
50 serves
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
The original recipe exactly as written in the recipe book.
Ingredients
- Lamb leg, lean trimmed, stir fry cut 5500g
- Vegetable oil 100g
- Red onions, cut into wedges 1200g
- Ginger, grated 50g
- Garlic, crushed 50g
- Dried chillies, roughly chopped 50g
- Green onions, cut into batons 250g
- Sesame seeds, toasted to garnish 100g
- Rice 1000g
- Chinese style mixed mushrooms and green vegetables to serve
- Marinade
- Soy sauce 300g
- Shaoxing wine 300g
- Bicarb soda 40g
- Cornflour 30g mixed with water 60g
- Stir fry Sauce
- Soy sauce 150g
- Brown sugar 75g
- Chicken stock 600g
- Shaoxing wine (or mirin) 150g
- 30g cornflour mixed with 60g water
Final texture
Normal, everyday texture as per the original recipe.
Method
Chef’s notes from the recipe book
This recipe calls for the cooking of Cantonese strips of lamb for 5 minutes as they are very thin. If using another cut of lamb such as diced, cook till an internal temperature of 63°C is achieved.
