Mongolian Lamb

From: Bridget C

On Feb 19, 2008

Really good and easy. We had left-over leg of goat and went with the same idea Anke had. We also added baby corn and mangetout and coriander, plus a wee bit extra hot sauce as we like it spicy.

From: Carolyn J =^..^=

On Oct 7, 2007

Yum, I also added thinly sliced carrots and then I absent-mindedly started chopping the shallots quite thinly so when dishing out the meal the shallots just disappeared into the meal, so then I looked at the above picture and saw the pieces were quite large, anyway I just chopped more up and sprinkled them on top. Thanks for a great tasting recipe Jan

From: Anke R

On Jan 13, 2005

This is a very nice and quickly prepared dish. I used some left over meat from a roast leg, so I skipped the meat stir frying part. Instead I stir fried some veggies, removed them from the wok and proceeded exactly as stated in the recipe. I added my leftover meat just as the sauce started to thicken (I used meat that was still pink, so it would not be overcooked). I added the garlic/onion mix and just before serving tossed in the stirfried veggies. I'm sure this would be even better with the filet, but since that is practically unaffordable where I live, this makes a perfect way of using leftover lamb without anyone knowing that they are eating leftovers. Thanks for another great recipe Jan.

From: Daydream

On May 22, 2003

This is just my sort of dish, Jan S. Fast, easy, and most importantly, tasty. I think a stir-fried spinach side dish would go well with this. We'll be having it again.