LAMB MONGOLIAN STYLE, 2 WAYS: Low-fat, healthy, Slow-cooker

Gutsy lamb dish that's low in fat can be crispy or casseroled. Or both!

1st posted 2018; updated 2024 

Low-fat Mongolian Lamb, Crispy (Stock Photo)
Courtesy of Bing @ Copyright BBC Good Food and licensed for reuse under this Creative Commons Licence 
'I have been to Mongolia many times and (this) had a really authentic taste.' Taste

This recipe features lamb shoulder Mongolian style and it can be served in two equally delicious ways.  The classic crispy style is similar to duck pancakes but is wrapped in lettuce instead.  The other style -  which some prefer - serves the meat as a juicy casserole.      

The blogger didn't encounter Crispy Mongolian lamb until well into adulthood, in a European Chinatown.  The dish was gorgeous but the the fat levels were through the roof.    

67's version is skinny and healthy.  The fat is rendered out of the meat by braising or slow-cooking it in an exotic cocktail of Chinese spices and liquid. It's left overnight to cool and the (substantial) solidified fat is easily removed.

In the crispy version, the cooked meat is either shredded and grilled or baked until it is - magically - both crispy and tender.  It's served with the reduced, thickened braising sauce and 67's low-sugar Sweet Chilli sauce. The meat is wrapped in lettuce instead of Chinese pancakes (Pancakes will require a trip to a Chinese supermarket.)  It's a great dish for getting raw veg into kids and for impressing guests.

In the casserole version, the meat is shredded or cubed, heated in a gravy made from the braising juices and served over rice, with steamed veg. 

Note: Cook the day before serving 

Cost: as low as £10-12 in Sainsbury's, more elsewhere  
Serves: 4-6

Ingred:
   1 shoulder of lamb, 500-750 gm/18-26 oz
   2 inch/4cm piece of ginger
   2 garlic cloves
   4 tbsp 25-30% salt-reduced soy sauce
   1 tbsp 5-spice powder
   150 ml rice wine/dry sherry/white wine or grape juice OR
   100 ml good meat stock plus 50 ml rice wine/dry sherry/white wine/white grape juice ((67 used stock & sherry) 
   1 small red chilli, de-seeded
   1/2 tsp cinnamon
   1 star anise (opt)
   2 dried Chinese mushrooms (opt)

For Crispy Mongolian lamb: spring onions
                                        cucumber
                                        crisp lettuce
                                        oyster sauce (opt)
                                        sweet chilli dipping sauce (opt)

For casserole: white rice
                     steamed veg
                     sweet chilli dipping sauce (opt)
                     
Method:

1.  Mix all the braising ingredients together.
2.  Pour into a slow cooker or stock pot
3.  Add lamb; cover with tight-fitting lid
4. If using a slow cooker, cook on low for 6-7 hours, turning the meat every hour. (Use the cover to Direct the steam away from you) 
5. If using the stock pot, cook on med heat for 3 hours,, turning the meat every half hour. 
6. The meat is ready when tender and falling off the bone
7. Remove meat and set aside; after an hour refrigerate
8. Pour braising liquid into a jug; leave for an hour, cover & refrigerate 
9. The meat and braising liquid can stay in the fridge up to 2 days after cooking.
10. When ready to serve, remove fat from braising liquid
11. Prepare preferred lamb as below. 

Crispy Mongolian Lamb

1. Preheat oven to its highest temperature
2. Put lamb in a deep roasting dish on a rack; bake 20-30 mins or until top is crispy (check at 20 mins to prevent burning)
3. Meanwhile, wash lettuce; separate leaves; shake or spin dry
4. Cut cucumber into matchsticks; 
5. Shred spring onions, white & green.
6. Arrange lettuce, cucumber & onions on a large plate
7. Bring braising liquid to the boil; reduce liquid by 1/3; thicken with a slurry of one tablespoon corn starch mixed with a tablespoon cold water.
8. Shred lamb
9. Serve wrapped in lettuce with cucumber, spring onion and braising sauce. 
10. Oyster and sweet chilli sauce are optional

Mongolian Casserole Lamb

1. Bring braising liquid to the boil; reduce liquid by 1/3; thicken with a slurry of one tablespoon corn starch mixed with a tablespoon cold water
2. Shred or cube cold lamb
3. Reheat in the braising gravy (thin with stock or thicken as preferred)
4. Serve with rice and steamed green veg with chilli sauce on the side

Comment:

This was delicious both ways! I have been to Mongolia many times and it had a really authentic taste. Had it as a slow cooked lamb dish first day - cooked it in the oven at 150C for 5 hours then served with whole grain basmati and quinoa mix and stir fried veggies. 2 - shredded lamb and reheated in 200 fan oven for 15 minutes covered in foil and 5 open. I sprinkled a chilli seasoning on before reheating. I used Chinese pancakes as I had some in the freezer. I would only ever use British lamb though - support our farmers and cut food miles please!  Anonymous middle-aged woman from the North

Tip: 
Fluffy white rice seems to be a better vehicle for the spicy savoury casserole but brown is ok

                                                     More lamb recipes on NavBar: Recipes II...

Please leave a Comment 

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.