See more recipes like this at australianlamb.com.au
Queen Chow’s head chef Patrick Friesen shares his Mongolian lamb take on this classic - easy, delicious, and sure to impress.
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Preparation: 20 minutes + marinating time
Cooking: 10 minutes
Ingredients for 4:
- 200g of minced and marinated lamb leg
- Red and green butter lettuce to wrap (just pick and wash and keep the big leaves for san choi. save the hearts for a salad)
- 1/2 onion diced
- 1/2 zuchinni diced
- 1 king brown mushroom diced
- 1 tbsp diced water chestnut
- 2 tbsp lamb sauce
Lamb marinade
- 50g garlic
- 250g fermented tofu
- 60g knorr liquid seasoning
- 125ml Shaoxing wine
- 12g bicarb
- Mongolian lamb sauce
- 500g hoi sin sauce
- 250g ground bean sauce
- 250ml water
- 60g sugar
Method
- For the lamb marinade, blend ingredients until smooth and marinate lamb leg mince overnight.
- For the Mongolian lamb sauce, stir ingredients together until smooth. This sauce will last ages in the fridge if you want to make a big batch.
- When ready to serve, stir fry the marinated lamb in a saute pan or wok. When it’s half cooked add all veggies and stir fry on high heat.
- Add the sauce and make sure its all coated. Too much will make it salty. Serve it up and cover with toasted sesame seeds.
