Ingredients
-
40
-
500
-
2
-
4
-
40
-
80
-
40
-
2
-
-
-
-
-
-
-
Directions
Mongolian Lamb, One of my favourite lamb dishes-quicker than going for take-aways., I really enjoyed this recipe! It was easy to make, few ingredients, yet very tasty. It totally got rid of that lamb taste and just made the taste that of melt-in-your-mouth meat. This is a keeper for sure!, Excellent! Made w/cut up Lamb Loin Chops. Followed recipe and turned out great.
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Steps
|
1
Done
|
Heat a Wok and Add Half the Oil, Swirling It Round to Coat the Pan. |
|
2
Done
|
Stir-Fry the Lamb in 2 Batches For 3 Minutes Each Time. |
|
3
Done
|
Remove All the Lamb from the Wok. |
|
4
Done
|
Reheat the Wok and Add the Other Half of Oil. |
|
5
Done
|
Add the Garlic and Spring Onion, and Stir-Fry For 2 Minutes, Then Remove from the Wok. |
|
6
Done
|
Add the Sauces and Sherry to the Wok, and Bring to the Boil. |
|
7
Done
|
Reduce the Heat and Simmer For 3-4 Minutes or Until the Sauce Thickens a Little. |
|
8
Done
|
Return the Meat and Any Juices to the Wok, and the Spring Onion, and Toss to Coat With the Sauce. |
|
9
Done
|
Sprinkle With the Sesame Seeds and Serve. |
