Mongolian lamb hot pot

Mongolian lamb hot pot

4.4 462 rating

Prep. 20 min

Total 3 h 25 min

4 portions

Ingredients

piece fresh ginger peeled
2 cm
egg
1
soy sauce
2 tbsp
light brown sugar
2 tsp
cornflour
1 tbsp
bicarbonate of soda
½ tsp
garlic cloves
2
lamb fillet slightly frozen, cut into strips (6 x 1 cm)
600 g
brown onion cut into halves
200 g
peanut oil
40 g
sambal oelek to taste
1 tbsp
hoisin sauce or kecap manis (sweet soy sauce)
1 tbsp
Chinese five spice
½ tsp
rice wine vinegar
1 tbsp
sesame oil
1 tbsp

Difficulty

medium

Nutrition per 1 portion

Sodium 1157.5 mg

Protein 33.1 g

Calories 1570.3 kJ / 373.9 kcal

Fat 22.3 g

Fibre 2.5 g

Saturated Fat 5.7 g

Carbohydrates 9.7 g

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

The Basic Cookbook 120 Recipes
Australia and New Zealand

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