Author Topic: Mongolian (Lamb) Chicken- Meat on the Menu  (Read 15940 times)

Offline Caroline J

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Mongolian (Lamb) Chicken- Meat on the Menu
« on: September 21, 2010, 11:03:28 am »
Made this today, except with chicken, as I don't like lamb.  I also had to leave out the red capsicum, as I accidently used it in last night's enchiladas!

Really, really yummy.

5/5


« Last Edit: September 22, 2010, 10:08:14 am by Thermomixer »

Offline cookie1

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Re: Mongolian Lamb- Meat on the Menu
« Reply #1 on: September 22, 2010, 02:51:21 am »
Thanks CarolineJ. Another to mark 'for making.'
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Offline meganjane

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Re: Mongolian Lamb- Meat on the Menu
« Reply #2 on: September 22, 2010, 08:29:11 am »
Thanks for the review!
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.
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Offline Thermomixer

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #3 on: September 22, 2010, 10:12:13 am »
Hi CarolineJ - great to see some lateral thinking  :-* :-* :-*  Changed the title to reflect the final dish (as others may not like lamb either  ;) )
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Offline Yvette

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #4 on: September 23, 2010, 12:37:49 am »
Thanks Caroline I just received my Meat on the Menu book yesterday and thought I would try this but with lamb.

Offline johnro

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #5 on: October 09, 2010, 08:56:31 am »
This too got the thumbs up from all who have tasted it.  I have made it 3 times in the short time of owming a TMX. We had 11 visitors staying for a period 5 days (DD's engagement party) during Qld school hools, as all had to be fed the miracle that is the thermie was a favourite with all.  One evening I made dish together with beef strog, JDs mincemeat curry and chicken and cashews - leftovers were 'thin on the ground'.  :) :)
Robyn from Rockhampton, Qld  :)

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Offline Yvette

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #6 on: October 20, 2010, 08:05:38 am »
Made this last night with no capsicum divine everyone loved it.

Offline Merlin

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #7 on: October 20, 2010, 11:22:15 am »
Made this tonight. Had leftover 'traffic light' capsicum ie red, yellow and green to use up as well as some lamb I had in the freezer. I had to tone done the chilli for the kids but absolutely delicious. A true winner recipe! Will definitely be doing this one again.
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Offline Zan

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #8 on: October 20, 2010, 02:05:00 pm »
I definitely need to get this cook book to try this, sounds yum.

Offline CreamPuff63

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #9 on: October 21, 2010, 06:46:39 am »
I made this today and was just wondering if I have done something wrong perhaps (see photo). This is what it looks like before the sauce is made up. Should the marinade have been drained off and just the lamb put into the TM to cook? I poured everything in when I added the lamb... should I drain off the lamb and then add the sauce or add the sauce to the mix I have now  ???
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Offline Yvette

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #10 on: October 22, 2010, 04:45:10 am »
Creampuff I marinated my lamb overnight so it didnt look like that then I made the rest of the recipe the next night, how long did you marinate?

Offline CreamPuff63

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #11 on: October 22, 2010, 07:50:44 am »
I marinated the lamb for nearly an hour, but threw everything into the TM. By the time it had finished cooking there was lots of "juice" and as you can see this photo was taken at the end. (I have it still sitting in the fridge and may have it tonight or tomorrow night). as there was so much juice, I thought it would have too much if I made up the sauce as well...so thats why I was wondering if I was meant to drain the marinade off and just add the lamb alone...
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Offline Yvette

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #12 on: October 24, 2010, 01:31:01 am »
I didnt drain the marinade off but most of it had soaked in. Has anyone else had this problem, its a shame cause it is sooo nice. I wonder if you put too much of something into the marinade cause i didnt have heaps of juice just enough to coat the meat.

Offline Merlin

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #13 on: October 24, 2010, 06:19:13 am »
I just followed the recipe and used about 45 minutes marinating time.I put lamb+ marinade in the TM at the same time.  I didn't have much liquid at the end but if it turned out too liquidy any rice with it would soak that up anyway. In any case, the flavours would still be fine.
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Offline ThermyLover

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Re: Mongolian (Lamb) Chicken- Meat on the Menu
« Reply #14 on: November 23, 2010, 11:20:03 am »
 ??? ** 3 OUT OF 5 **
Mine came out really liquidy too - but a lot of the recipies seem to for me. I'm just learning to make sure I leave the little cup off while I cook and to omit any water that the recipe states. When I made this I ended up putting in some cornflour to try and thicken it a little. It really was way too watery though. BUT the flavours were still there and I can't wait to try it again. Definitely worth a second look.