Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Mongolian Lamb

Posted by Bee & John on April 1, 2011 at 3:43 AM

This is a recipe from the Thermomix Meat On The Menu cookbook.

I normally cook the Morroccan lamb on the other side of the page and kept overlooking this recipe, however I kept thinking I had BETTER try it!

I was glad I looked at the recipe early, because you have to marinate the meat - so allow for that in your cooking.

It was a little different to any recipe I had tried so far, as the meat was marinated in sauces and an egg!  Yup, egg!

Then when it came to putting the marinated meat in... I tossed up whether to include the marinade or not.  I decided to and I think that was the right decision.

This meal is fairly meat focused - the rice rounds it out but if you want to stretch it further, add a little more marinade ingredients to make it "wetter" and add some veggies in the last 10 minutes.

LESSON: do the rice FIRST, not last as it suggests in the cookbook - not essential, but better I think

HINT: even though there is a sauce you prepare afterwards, the marinade is delicious and you could easily just forget about the sauce OR, better still, include the sauce ingredients in the marinade in the first place and save yourself a step!

HINT: I actually used chicken, rather than lamb... don't be afraid of changing the recipe to suit you!

HINT: remember to take the pith and the seeds out of the chilli to give you the taste without the heat.  

LESSON: when taking out the pith and the seeds out of the chilli... use a teaspoon, NOT your hands/fingernails

Categories: Mains, Easy Specialties