Red-Cooked Mongolian Lamb

Red-Cooked Mongolian Lamb Recipe - Authentic Mongolian Dish

Region / culture: Mongolia | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Red-Cooked Mongolian Lamb is a traditional Chinese dish that features tender pieces of lamb cooked in a flavorful sauce. This dish is perfect for those who enjoy bold flavors and hearty meals.

History

Red-cooking is a traditional Chinese cooking technique that involves braising meat in a soy sauce-based liquid. This technique is believed to have originated in the Jiangsu province of China and has since spread to other regions, including Mongolia. Red-Cooked Mongolian Lamb is a variation of this classic dish that incorporates lamb, a popular meat in Mongolian cuisine.

Ingredients

1 boneless lamb shoulder, 2-2.5 lb, trimmed
4 tbsp cornstarch, divided
2 cloves of garlic, minced
2 tbsp vegetable oil
1 can (14.5 oz) chicken broth
0.25 cup naturally brewed soy sauce
0.25 cup dry sherry
1 tbsp brown sugar
1 tbsp slivered fresh ginger root
1 small whole dried red chile
3 medium carrots, roll-cut into 1 inch pieces
1 bunch green onions and tops, cut into 1.5 inch pieces separating white from tops
0.33 cup hot water
hot cooked rice

How to prepare

Cut the lamb into 1.5-inch cubes and coat them with 2 tbsp of cornstarch.
In a large skillet over medium heat, brown the lamb and garlic in hot oil.
Pour the chicken broth over the lamb.
Stir in the soy sauce, sherry, brown sugar, ginger, and chile.
Cover the skillet and bring the mixture to a boil.
Reduce the heat and let it simmer for 1 hour and 20 minutes, stirring occasionally.
Add the carrots and the white parts of the green onions.
Cover the skillet and let it simmer for 40 minutes.
Meanwhile, blend the remaining cornstarch with 0.33 cup of water and stir it into the skillet along with the green onion tops.
Cook and stir the mixture until it boils and thickens, which should take about 1 minute.
Serve the dish over rice.

Variations

Substitute lamb with beef or pork for a different flavor profile.
Add vegetables such as bell peppers, mushrooms, or snow peas for added texture and color.
Experiment with different spices and herbs to customize the dish to your taste preferences.

Cooking Tips & Tricks

Make sure to trim the lamb shoulder before cutting it into cubes to remove excess fat.

- Browning the lamb before braising it will help enhance the flavor of the dish.

- Be sure to stir the sauce occasionally while simmering to prevent it from sticking to the skillet.

- Adjust the amount of red chile to suit your spice preference.

Serving Suggestions

Red-Cooked Mongolian Lamb pairs well with steamed rice or noodles. Serve with a side of steamed vegetables or a fresh salad to round out the meal.

Cooking Techniques

Browning the lamb before braising helps develop a rich flavor in the dish.

- Simmering the lamb in the sauce allows the meat to become tender and absorb the flavors of the sauce.

Ingredient Substitutions

Use arrowroot powder or tapioca starch instead of cornstarch for thickening the sauce.

- Replace dry sherry with rice wine or white wine vinegar for a different flavor profile.

Make Ahead Tips

This dish can be prepared in advance and reheated before serving. Store the cooked lamb in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with chopped green onions or cilantro for a pop of color. - Serve the Red-Cooked Mongolian Lamb in individual bowls or on a large platter for a family-style meal.

Pairing Recommendations

Pair this dish with a light and refreshing cucumber salad or a side of pickled vegetables.

- Serve with a glass of red wine or a cup of green tea to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in a skillet over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

23g per serving

Fats

- Total Fat: 18g per serving

- Saturated Fat: 6g per serving

Proteins

- Protein: 32g per serving

Vitamins and minerals

Iron: 3mg per serving

- Vitamin C: 10mg per serving

Alergens

Contains soy

Summary

Red-Cooked Mongolian Lamb is a rich source of protein and iron, making it a nutritious and satisfying meal option. However, it is important to note that this dish is high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Red-Cooked Mongolian Lamb is a flavorful and hearty dish that is perfect for a cozy dinner at home. With a rich sauce and tender pieces of lamb, this dish is sure to become a favorite in your recipe rotation. Enjoy this traditional Chinese dish with steamed rice and your favorite vegetables for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day, and I was visiting a quaint little village in Mongolia. As I walked through the bustling market, the enticing aroma of spices and herbs filled the air. I followed my nose until I came upon a small stall where a kind old woman was cooking up a storm.

Intrigued by the delicious smells wafting from her pots and pans, I couldn't help but stop and watch her work. She noticed my curiosity and beckoned me closer, offering me a taste of her Red-Cooked Mongolian Lamb. The moment the tender meat touched my tongue, I knew I had to learn how to make this dish.

The old woman smiled at me as she saw the delight in my eyes. She motioned for me to sit down beside her and began to tell me the story of how she learned to make this delectable dish. Her tale was a fascinating one, filled with adventure and intrigue.

She explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. It was a closely guarded family secret, with each cook adding their own special touch to make it their own.

As she shared the ingredients and cooking techniques with me, I was amazed at the simplicity of the dish. It was a humble recipe, made with just a few basic ingredients, yet the flavors were rich and complex.

After spending the day with the old woman, watching her cook and listening to her stories, I knew I had to try my hand at making Red-Cooked Mongolian Lamb. I thanked her for her generosity and set off back to my own village, eager to recreate the dish in my own kitchen.

Back home, I gathered the ingredients I needed and set to work. As I cooked, the memories of my time in Mongolia flooded back to me. I could almost hear the bustling market and smell the fragrant spices as I stirred the pot.

When the dish was finally ready, I couldn't wait to taste it. The first bite brought me right back to that small stall in Mongolia, and I knew I had done justice to the old woman's recipe.

From that day on, Red-Cooked Mongolian Lamb became a staple in my kitchen. I shared the recipe with friends and family, passing on the tradition that had been so generously shared with me.

Over the years, I have made this dish countless times, each time adding my own flair and experimenting with different spices and ingredients. But no matter how many variations I try, the original recipe will always hold a special place in my heart.

I am grateful to that kind old woman in Mongolia for sharing her recipe with me. It has brought joy and flavor to my life, and I will always cherish the memories of that warm summer day in the village market. Cooking truly is a gift that connects us all, across cultures and generations. And I am proud to carry on the tradition of Red-Cooked Mongolian Lamb in my own kitchen.