Ingredients
Mongolian lamb
- 2 cloves garlic
- 10 gram ginger, (big thumb), peeled
- 450-500 grams lamb fillet, sliced
- 30 gram vegetable oil, e.g. canola, rice bran
- 3-4 stalk spring onion, cut into 1 inch pieces
- 30 gram shaoxing wine
- 20 gram soy sauce
- 2 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- chilli sauce, optional
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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/
"Gentle stir setting" / 
"Counter-clockwise operation" . Take OUT butterfly.
4. Add spring onions and all other sauces (including chilli sauce if using) and cook a further 5mins/ varoma/"Gentle stir setting" / "Counter-clockwise operation" .
5. Serve with steamed rice and vegetables.
Tip
This recipe and others is available at //hermiethethermie.blogspot.com.au/2013/10/mongolian-lamb-in-hermie.html
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
JoWhiteside:how do you velvet the meat in a tmx or is that just using a tenderiser?
Didn't love it!! It was nice enough but I didn't think the flavors were strong enough
Thank you
Easy and yum! I also added more sauce ingredients than suggested!
Quite average but very quick and easy to make. The meat was stewed and very chewy. Like the other comments, it doesn't make a lot...around 3 servings (served with rice and steamed veg)
Yummy recipe. I used the sweet soy instead and it was great. Thank you.
Quick and easy to follow. Thank you.
Simple, Easy and Flavoursome, thank you for a great recipe that my entire family enjoys. I have already cooked this one several times. I do drain the sauce at the end and thicken it up with cornflour but other than that it is perfect.
So simple and yummy. I won't cook the meat so long next time. Perhaps only 5min first up, then 5min after the sauce ingredients go in. I steamed broccoli and carrot in the varoma while it was cooking, and added mushroom to the meat mixture. Also added a couple tsp's of cornflour at the end.
Added cornflour and served with non fried fried rice YUM better then chinese TA
This is a nice easy one. I added a teaspoon of cornflour at the end too. Quite tasty. I'd probably add a little more of the sauces next time to boost the flavour.
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