Archive for the ‘LAMB’ Category
LAMB CHOPS MONGOLIAN STYLE
INGREDIENTS:
1 tablespoon hoi sin sauce, 1 tablespoon dark soy sauce, 2 cloves garlic, finely chopped, 1 teaspoon sea salt and ¼ teaspoon ground white pepper, 4 lamb chops, 185-250 g (6-8 oz) each and 2 tablespoons, 2 medium onions, sliced and 60 ml (2 fl oz/ ¼ cup) and sauces are 1 fresh hot red chili, seeded and sliced, 1 hot fresh green chili, seeded and sliced and ½ teaspoon sea salt, 1 tablespoon lemon juice, 1 tablespoon brown sugar and 2 tablespoons peanut oil.
PREPARATION:
In a bowl, mix together hoi sin sauce, soy sauce, garlic, salt and pepper. Coat chops with mixture and leave for 1 hour. In a wok, heat oil until smoking, add onions and fry for 2 minutes until transparent. Reduce heat, add chops and cook for about 5 minutes each side. Add stock, cover and gently cook for 5 minutes. In a bowl, mix together all sauce ingredients, pour into a small saucepan and heat gently. Transfer chops to a warmed serving plate and pour over sauce.
HUNAN LAMB STIR FRY
INGREDIENTS:
1 egg white lightly beaten, 2 tablespoons cornstarch ground white pepper to taste, 500 g (1 lb) lamb fillet, thinly sliced, 625 ml (20 fl oz/2 ½ cups) vegetable oil and 3 slices fresh root ginger, peeled and finely chopped, 90 g (3 oz) canned bamboo shoots, drained and chopped and 1 small red pepper, seeded and cut into thin strips, 3 spring onions, finely chopped, 60 g (2 oz) cucumber, cut into strips and 2 teaspoons rice wine or dry sherry.
PREPARATION:
In a small bowl, mix together egg white, cornstarch, salt and pepper. Stir lamb slices in mixture to evenly coat. Leave for 30 minutes. In a wok, heat oil, add lamb in batches, keeping slices separate, and deep fry lamb for 2 minutes. Using a slotted spoon, lift lamb from oil and drain on absorbent kitchen paper. Pour oil from wok, leaving just 2 tablespoonfuls. Add ginger, bamboo shoots, pepper, spring onions and cucumber and stir fry for 4 minutes. Add lamb and toss over a high heat for 1 minute. Stir in rice wine or dry sherry.
CHINESE BARBECUED LAMB
INGREDIENTS:
2 small eggs, beaten and 90 g (3 oz/ ¾ cup) plain (all purpose) flour, 1 teaspoon sea salt, ½ teaspoon ground black pepper, 1 teaspoon ground Szechwan pepper, 4 spring onions, finely chopped and 2 medium tomatoes, seeded and finely chopped, 500 g (1 lb) lamb fillet, cut into cubes, 4 teaspoons sesame seeds.
PREPARATION:
In a bowl, mix together all ingredients, except lamb and sesame seeds. Stir in lamb to coat, cover and leave in a cool place for 4 hours. Pre -heat grill or barbecue. Spread sesame seeds out on a plate. Roll lamb cubes in sesame seeds to coat evenly. Thread cubes on to skewers and sprinkle on any remaining sesame seeds. Grill or barbecue for 4-5 minutes, turning frequently, until tender.
LAMB WITH SPRING ONIONS
INGREDIENTS:
1 egg white, 60 g (2 oz/ ½ cup) cornstarch, 1 teaspoon sea salt, 1 tablespoon rice wine or dry sherry, 500 g (1 lb) lamb fillet, cut into strips, 315 ml (10 fl oz/1 ¼ cups) vegetables oil and 10 spring onions, chopped, 1 cm (1/2 in) piece fresh root ginger, peeled and finely chopped, 2 cloves garlic, finely chopped, 1 teaspoon brown sugar, 2 teaspoons dark soy sauce and ¼ teaspoon ground white pepper and 1 teaspoon sesame oil to serve.
PREPARATION:
In a bowl, mix together egg white, cornstarch, ½ teaspoon salt and rice wine or dry sherry. Stir in lamb strips to coat thoroughly. In a wok, heat oil until smoking, add lamb in small batches, keeping strips separate and fry for 2 minutes. Using a slotted spoon remove lamb from wok, drain on absorbent kitchen paper and keep warm. Pour oil from wok, leaving just 1 tablespoonful. Stir in spring onions, ginger, garlic, remaining salt, sugar, soy sauce and pepper mixture. Add lamb and heat through gently. Serve sprinkled with sesame oil.
LAMB IN GARLIC SAUCE
INGREDIENTS:
500 g (1 lb) lamb tenderloin, very thinly sliced, 3 tablespoons dark soy sauce, 5 tablespoons peanut oil, 1 tablespoon rice wine or dry sherry, ½ teaspoon sea salt and 2 cloves garlic, chopped and 8 spring onions, chopped, 1 tablespoon rice vinegar and ½ teaspoon ground Szechwan pepper and 2 tablespoons sesame oil.
PREPARATION:
Lay lamb in a shallow dish. In a bowl, mix together 1 tablespoon soy sauce, 2 tablespoon peanut oil, the rice wine or dry sherry, salt and Szechwan pepper. Pour over lamb, turn to coat then leave for 30 minutes. In a wok, heat remaining peanut oil until smoking, add garlic and lamb. Stir fry for 2 minutes until lamb just changes color; remove from wok. Pour oil from wok, leaving just1 tablespoonfuls. Add spring onions and stir fry for 2 minutes. Add remaining soy sauce and the vinegar. Continue stir frying for another minute then add lamb slices and sesame oil. Stir fry 1 minute making sure lamb and sauce are thoroughly mixed.