Thursday, 3 October 2013

{mongolian lamb in hermie}

When I got married I was quite young and this meant that I had not lived outside of the family home yet. So, when I started living with Mr S all I knew how to cook were the things that my mum had made for us and showed me how to put together. 

The original recipe that this one is based on is one of the first recipes that I tried as a newlywed and it was so tasty that it made it as a regular on the turnover of dishes every fortnight or so. I don't know how it slipped off that menu but lately I'd been feeling like we were in a meal rut and when I looked over past menu plans of late, we actually were eating the same meals over and over again without much variety. 

I looked at my bookshelf full of recipe books for inspiration and found the book that this one was in. It has some tweaks done to it and has also been converted to be made in Hermie the Thermie. Enjoy!

2 gloves garlic, peeled
10 grams ginger (big thumb), peeled
450-500 grams lamb fillet, sliced
30 grams vegetable oil (canola, rice bran)
3-4 stalks spring onions, cut into 1 inch lengths
30 grams Shao Xsing Wine
20 grams soy sauce
2 tablespoons Hoisin sauce
1 teaspoon sesame oil
chilli sauce (optional)

1. Add garlic and ginger to TM bowl. Chop 4secs/ speed 7. Scrape down sides of bowl.
2. Add butterfly attachment. I do this as I find that the meat does not 'catch' on the blades as much and makes a better looking dish.
3. Add lamb to TM bowl and saute 8mins/ varoma/ stir speed/ reverse. Take OUT butterfly.
4. Add spring onions and all other sauces (including chilli sauce if using) and cook a further 5mins/ varoma/ stir speed/ reverse.
5. Serve with steamed rice and vegetables.

Serves 4 as a shared meal.

Bon Appetit xx

Note: I know that the lamb backstrap fillet is quite an expensive cut and when used in this dish, it very tender and juice. However, if you can't bear to part with $49.95kg, then my butcher also suggested using a mini lamb roast (at just over half the price) which he cut into strips for me. This is actually what I used this time and the meat was still very tender and not chewy.

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