Author Topic: Mongolian Lamb pg 152 Basic Cookbook  (Read 2953 times)

Offline meganjane

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Mongolian Lamb pg 152 Basic Cookbook
« on: March 19, 2015, 12:49:36 pm »
WOW! This one is a winner! Absolutely delicious! Make sure you marinate the meat for a couple of hours.

I used an Asian chilli sauce instead of sambal oelek. I also added 2 teaspoons of fish sauce. It only cooks for a brief period of time so the lamb is still slightly pink inside and oh, so tender! I just used diced lamb from Woolies.

Served with stir fried vegies in sauce and jasmine rice. 5/5
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« Last Edit: March 19, 2015, 01:37:49 pm by Cornish Cream »
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand