This gravy loaded flavourful Mongolian lamb is amazingly good. This is one of those few dishes which gives me that “restaurant” kind of vibe every time I make it.

Compared to other recipes, the ingredient list for this Mongolian lamb is a bit longer but that doesn’t add too much in the actual time it takes to make this dish.

Spices for the Mongolian lamb

The secret (or not so secret) ingredient that goes in Mongolian lamb is Chinese five spice powder. It’s a combination of these five spices (duh!)- Star anise, cloves, cinnamon, Sichuan pepper (Timur), and fennel seeds.

Best type of lamb for Mongolian lamb

Mongolian lamb is best to make from the lean meat. Which is obviously an advantage if you are trying to maintain your fitness as lean meat has fewer calories.

It’s best to get lamb shoulder or lamb leg for Mongolian lamb as they have bigger chunk of lean meat.

Protein and calories in this Mongolian lamb

Lamb is super high on protein. As we are already using lean meat for this recipe, there’s a really good protein and calorie ratio in this dish.

You are getting almost 40g of protein with less than 400 calories. Which makes it a very healthy choice. Still plenty of room to chew some carbs.

What to serve with Mongolian lamb?

One word. Rice. That’s it. Nothing else. Just look at that creamy looking gravy which is desperate to roll with some rice. It’s actually making me hungry right now as I’m typing this article even though I just had dinner.

Recipe

Tasty Mongolian Lamb

Make this Mongolian to get that restaurant type of feeling at the comfort of your own home. Very lean and healthy.

Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Servings

Calories 379 kcal

Ingredients

500 g Lamb without bone and fat
1 tsp Bicarb soda Baking soda
2 tsp Cornstarch Cornflour
2 tbsp Soy Sauce
2 tbsp Cooking Wine

Sauce

3 tsp Cornstarch
2 tsp Dark Soy Sauce
1 tbsp Soy Sauce
1 tsp Chilli Paste
3 tbsp Hoisin Sauce
2 tbsp Cooking Wine
2 tsp Sesame Oil
½ tbsp Chinese five spice powder See note
½ cup Water

Stir Fry

1 tbsp Oil
1 cup Onion
3 cloves Garlic
½ cup Green Onion

Instructions

Begin by thinly slicing the lamb. In a large bowl, combine the marinade ingredients and mix well. Now add the sliced lamb to the bowl, making sure to coat each piece thoroughly with the marinade.
Cover the bowl and allow the lamb to marinate for 15 to 30 minutes.
500 g Lamb, 1 tsp Bicarb soda, 2 tsp Cornstarch, 2 tbsp Soy Sauce, 2 tbsp Cooking Wine
Using a bowl or measuring jug, combine the following sauce ingredients and mix well. Set the mixture aside
3 tsp Cornstarch, 2 tsp Dark Soy Sauce, 1 tbsp Soy Sauce, 1 tsp Chilli Paste, 3 tbsp Hoisin Sauce, 2 tbsp Cooking Wine, 2 tsp Sesame Oil, ½ tbsp Chinese five spice powder
Dice the onion into small pieces, slice the garlic into thin flakes and cut the green onion into slightly longer pieces.
1 cup Onion, 3 cloves Garlic, ½ cup Green Onion
Heat oil in a large frying pan on high heat. Add onion and stir for a few seconds. Next, add garlic to the pan, then cook until onion color is slightly changed.
1 cup Onion, 3 cloves Garlic
It's time to add the marinated lamb to the pan and cook until it changes color from red to brown.
When the lamb reaches a nice golden color, it's time to add the sauce which we prepared earlier. Stir the lamb and allow it to simmer.
Next, add the green onions and stir them into the mixture.
Continue stirring and allow the mixture to simmer until it thickens.
Now it's ready to serve. You can enjoy it with rice; I prefer using brown rice. Enjoy.