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Mongolian lamb

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 11
Servings 4
Time 10 minutes


  • 10
  • 30
    soy sauce
  • 15
    oyster sauce
  • 2
    beef stock cubes
  • 125
    boiling water
  • 15
    vegetable oil
  • 750
    lean shoulder or leg of lamb
  • 4
    onions, peeled and quartered
  • 4
    garlic flakes, soaked in boiling water
  • 3
    spring onion, including green tops, chopped
  • 2
    fresh red chillies, finely chopped


15 minutes
Mix the cornflour, soy sauce, oyster sauce and stock cubes dissolved in the boiling water. Set aside. Heat the oil in a wok or frying pan over high heat. Add half the lamb (cut into thin strips about 6 cm long and 1 cm wide) and stir-fry until cooked through, 2 to 3 minutes. Using a slotted spoon, transfer to a dish and set aside. Repeat with remaining lamb and remove in the same manner. Then add the onions with a little more oil if necessary. Add garlic, spring onions and chillies and stir-fry until the onions soften, about 2 minutes. Return the lamb strips to the pan. Stir the cornflour mixture and add. Cook until slightly thickened, 2 to 3 minutes. Transfer to a dish and serve immediately.

Read more on: shallow-fry  |  lamb

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