|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The extreme winter weather conditions in Mongolia mean that anyone living there needs a diet high in animal fat to keep warm. Most meals are cooked outside over fires, which means speed is key in order for cooks to get out of the elements. Mongolia has a significant nomad population which survives mainly on a diet of domesticated animals and dairy products.
Due to Mongolia's geographic location, its cuisine is heavily influenced by Chinese and Russian recipes. The harsh climate means vegetables are scarcely used. Lamb is one of the most common ingredients in Mongolian cuisine.
Even though the name implies this dish's country of origin, many believe it's actually a Chinese recipe. While this recipe for Mongolian Lamb may have originated from China, it still uses traditional Mongolian ingredients and their way of cooking.
- 1 3/4 pounds boneless leg of lamb
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 5 teaspoons dark soy sauce
- 5 teaspoons Chinese rice wine or dry sherry
- 4 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 2 teaspoons rice vinegar
- 2 teaspoons vegetable oil
- 2 cloves garlic
- 2 scallions, cut into 3-inch lengths and then sliced into thin slivers
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon sesame oil
Gather the ingredients.
Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes, then drain and reserve the marinade.
While the lamb is marinating, prepare the sauce and other ingredients. In a small bowl, combine the sauce ingredients. Set aside.
Add the lamb. Stir-fry very briefly, until the lamb changes color, 1 to 2 minutes.
Add the reserved marinade and bring to a boil.
Stir in the scallions. Taste and season with salt and pepper if desired.
Remove from the heat, stir in the sesame oil, and serve.