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Mongolian Lamb
By Andy | August 10, 2009
Mongolian Lamb
Serves 4 to 6
Prep time : 8 minutes
Cooking time : 14 minutes
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Ingredients
750 grams lean lamb strips.
1 1/2 cups rice.
3 teaspoons olive oil.
4 medium onions, quartered.
2 cloves garlic, crushed.
3 shallots, chopped.
2 red chilies, chopped finely.
2 teaspoons cornflour.
2 tablespoons light soy sauce.
1 tablespoon oyster sauce.
1/2 cup chicken stock.
Method
In a large saucepan of boiling salted water, cook rice, following packet directions.
Over high heat, place a wok or large frypan and add oil. Tilt pan to coat surface.
Stir fry lamb in batches and remove to a plate.
Add onions, garlic, shallots and chilies and stir fry for 2 minutes.
In a jug, combine cornflour, soy sauce, oyster sauce and stock.
Return lamb and any juices to the pan.
Stir through the corn flour mixture and cook for 2 to 3 minutes, until the sauce has thickened slightly.
Serving
Serve with rice.
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