Lamb Stew Mongolian Style (Mongolian Lamb Recipe) Chinese Cooking

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and beef is often more affordable.

bay leaves

💰Cheaper: dried oregano

Dried oregano can mimic the herbal flavor.

black peppercorns

💰Cheaper: ground black pepper

Ground pepper is more accessible and still flavorful.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Chop the ginger

Chop the garlic

Cut 2 of the spring onions into 1 inch in length and place onto a dish for when cooking

Roughly chop the other spring onion and coriander and place these on a dish for later

Cut potatoes into bite sized chunks and place on a dish for later

Cut off 500g of lamb meat from the shoulder for this dish and cut the meat into bite size chunks

Heat 2 Tbsp of oil in a wok

Add cumin seed and fry for few seconds

Add lamb and fry for 3 minutes

Add garlic, ginger and the two spring onions into the wok and fry for 2 minutes

Add ground white pepper and fry for a minute

Add soy sauce and fry for a further 2 minutes

Add 1 litre of water into the wok and bring to the boil

Place lid onto the wok

Reduce heat to low and simmer for 1 and half to 2 hours until the meat is tender

Add potato into the wok and replace the lid

Cook for ½ hour until the potato is soft, stirring once during this process

Add salt to taste

Add the chopped spring onion and coriander and stir

Transfer onto a dish and serve

Cooking Techniques

Equipment Needed

Spice Level: