Try this Red-Cooked Mongolian Lamb recipe, or contribute your own.
Suggest a better descriptionCut lamb into 1-1/2 inch cubes; coat with 2 tablespoons of the cornstarch. Brown lamb and garlic in hot oil in large skillet over medium heat. Pour chicken broth over lamb. Stir in soy sauce, sherry, brown sugar, ginger and chile. Cover; bring to a boil. Reduce heat and simmer 1 hour and 20 minutes; stir occasionally. Add carrots and white parts of green onions. Cover and simmer 40 minutes. Meanwhile, blend remaining cornstarch with 1/3 cup water; stir into pan with green onion tops. Cook and stir until mixture boils and thickens, about 1 minute. Serve over rice. Makes 10 servings. NOTE: To roll-cut a carrot, make a diagonal slice at one end, roll the carrot a quarter turn and make another diagonal cut; continue rolling and cutting to the end. NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 10 | ||
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Calories: 60 | ||
Calories from Fat: 17 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 392.7mg | 14 % | |
Potassium 144mg | 4 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 7.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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