What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.

The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.

Tuesday, September 12, 2006


Red-Cooked Mongolian Lamb

1 boneless lamb shoulder; 2-2.5 pounds; trimmed
4 tb cornstarch; divided use
2 cloves (large) garlic; minced
2 tb vegetable oil
1 cn (14.5-oz) chicken broth
1/4 c naturally brewed soy sauce
1/4 c dry sherry
1 tb brown sugar
1 tb slivered fresh ginger root
1 small; whole, dried red chile
3 md carrots; roll-cut into 1-inch pieces
1 bunch green onions and tops; cut into 1-1/2 inch piece
1/3 c hot water
1 hot cooked rice

Cut 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. Pourchicken broth over lamb. Stir in soy sauce, sherry, brown sugar, ginger andchile. 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 panwith 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 thecarrot a quarter turn and make another diagonal cut; continue rolling andcutting to the end.

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