Mongolian Lamb.

This has been a favourite of ours for a very long time, evolving over the years. It began, I think, as a stir-fry recipe from the Australian Women’s Weekly Cookbook, one of the world’s leading culinary compendia, and gradually developed into the recipe below. It is necessary to get the onion to brown well as caramelized onion is an essential element in the eventual flavour. It is well suited to preparation in bulk, and freezes well, so I usually prepare a large amount as below and put some of it in the freezer.



¼ cup dark soy sauce.

4 tblsp honey.


¼ cup olive oil.

6 large onions, peeled and chopped.

10 cloves garlic, peeled and chopped.

2 tblsp freshly ground ginger.

Salt to taste.

4 tblsp roast freshly ground cumin.

1 ½ kg diced lean lamb.

4 tblsp plain flour.

3 tblsp sesame oil.

Freshly chopped coriander greens.



Mix the soy and honey and top up to a capacity of one cup. Heat through in a small pan or in the microwave to dissolve the ingredients and set aside. Prepare the onion and set aside. Mix together the garlic, ginger, salt and cumin and set aside.


Heat the olive oil in a saucepan and stir fry the onion until brown then add the garlic mixture. Stir fry for two minutes then add the meat and the flour. Stir until the meat is thoroughly coated with the spice mixture then add the soy sauce mixture. Stir well, bring to the boil, cover and simmer very gently for 2 hours; stir occasionally and add a little water if the mixture becomes too dry.

Stir in the sesame oil and cook for another ten minutes. Allow to stand for at least an hour then gently reheat and serve over rice: garnish with the chopped coriander.


Serves: 8-10.

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