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Print this Recipe    Mongolian Lamb

Mongolian Lamb

1 lb boneless lamb, leg or shoulder
3 Tbsp soy sauce
1 Tbsp cornstarch
2 garlic cloves, pressed
2 1/2 tsp cornstarch
1 tsp sesame seed, toasted
1/2 tsp sugar
1/8 to 1/4 tsp crushed red pepper
2 Tbsp vegetable oil
2 carrots, cut diagonally in thin slices
1 bunch green onions, cut into 2-inch lengths, separating whites from tops

Cut lamb across grain into thin slices. Combine 1 Tbsp each soy
sauce, cornstarch and garlic, stir in lamb. Let stand 10 minutes.
Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4
ingredients, set aside. Heat 1 Tbsp. oil in hot wok or large
skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb
and soy sauce mixture, cook and stir until sauce boils and thickens.

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30 of 35 people found the following review helpful:
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An easy meal for complete beginners, January 27, 2004 - 03:38 AM
Reviewer: Darren Wurf from Townsville, QLD, Australia
I became addicted to mongolian lamb at various restaruants, and it now rates as my favourite dish. Being left alone for a week (i am 20, and live with my parents) i decided to have a go at making it myself. The extent of my cooking experience doesn't go much past cooking a steak or whipping up a quick salad, so needless to say i am not a master chef :) Still i found this recipe to be no great challenge, and within about 45 minutes, i had a beautiful dish of steaming lamb in front of me. Being my favourite dish, one would expect that i enjoyed it, and i did. The lamb itself was very tasty, the sauce was lovely and thick, and not too sweet. The dish is too rich to be eaten on its own (in my opinion anyway), and i chose to eat it on rice. I feel the end result was a little plain, i think adding snow peas or something might give it the required boost, or maybe some sort of fried rice mix. Despite this niggle, mongolian lamb is still my favourite dish, and i look forward to improving the dish until it is to my liking. But not until the next time i have to cook :)

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