MONGOLIAN LAMB RECIPES

Steps:

• Heat a wok and add half the oil, swirling it round to coat the pan.
• Stir-fry the lamb in 2 batches for 3 minutes each time.
• Remove all the lamb from the wok.
• Reheat the wok and add the other half of oil.
• Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
• Add the sauces and sherry to the wok, and bring to the boil.
• Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
• Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
• Sprinkle with the sesame seeds and serve.

Steps:

• Partially freeze lamb so it's easier to cut and then slice paper thin.
• Soak lamb in cold water for 30 minutes.
• Rinse well under cold running water, drain and squeeze out excess moisture.
• Mix salt, soy sauce, egg, bicarbonate of soda (baking soda) and cornflour (cornstarch) in a medium bowl.
• Add lamb to the bowl and mix well. Add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
• Heat one tablespoon of peanut oil in a wok over medium-high heat and stir fry onion wedges and spring onion (scallion) for one minute. Remove and place aside.
• Heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
• Stir fry garlic for 5 seconds.
• Add lamb and stir fry over high heat tossing constantly until brown.
• Add all sauce ingredients except the wine and toss a couple of times.
• Return onion and spring onion to the wok. Pour wine around the outside of the wok so it sizzles, mix and serve at once over rice.