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Mongolian lamb

Ready in a flash.
Omid Daghighi
15M
15M
30M

Tip: Tossing the lamb in bicarb helps break down the meat and make it tender. 

Ingredients

Mongolian sauce

Method

1.

Mix bicarb and 2 teaspoons of water in a large bowl. Add lamb and toss to coat. Set aside for 10 minutes.

2.

Meanwhile mix all Mongolian sauce ingredients in a jug and set aside.

3.

Rinse lamb well under cold water (see Cook’s tips, above left), pat dry and put in a clean large bowl. Sprinkle with cornflour and toss to coat.

4.

Heat a wok over a high heat. Add 1 tablespoon of the oil. Stir-fry half the lamb until browned and just cooked. Set aside. Repeat with 1 tablespoon of remaining oil and lamb. Set aside.

5.

Heat remaining oil in wok. Add vegies and wine. Stir-fry for 2 minutes or until just tender. Return lamb, pour in sauce and stir-fry for 2 minutes. Serve over rice, garnished with micro herbs.

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