Mongolian Lamb Casserole With Couscous

Submitted by The Flying Chef

"This is a delicious dish that apart from the cooking time is really easy to throw together and is not time consuming. The lamb is lovely and tender and the sauce has a wonderful flavour and the best part is once it's cooking you can just sit and relax, so you can enjoy guests company or just chill and watch some television, until its done."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 kg lamb fillets or 1 kg leg of lamb, boned
• 3 tablespoons olive oil
• 1 1⁄2 tablespoons brown sugar
• 3 tablespoons light soy sauce
• 1 cup black bean sauce (I use Amoy brand)
• 4 garlic cloves, crushed
• 2 medium onions, sliced thickly
• 1 teaspoon chicken stock powder
• 1 tablespoon sherry wine
• 1 cup water
• 2 teaspoons sweet chili sauce (I use Thai kitchen brand)
• 1⁄2 teaspoon five-spice powder
• 1 1⁄2 - 2 teaspoons cornflour
• 6 green onions, sliced

• Couscous

• 2 (125 g) packets quick-cooking couscous
• 2 teaspoons vegetable bouillon granules

directions

1. Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.
2. Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.
3. Simmer, covered, about 50 Min's or until lamb is tender.
4. Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.
5. Serve with couscous and top with remaining sliced green onions.
6. Couscous.
7. Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min's until soft.
8. Remove sachet cut open and pour into bowl fluff with a fork and serve.
9. Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.

Reviews

[chia2160]

i made this with lamb steaks which i sliced. i followed the recipe but cut the bean sauce in half as i am watching my sodium. this was delicious served over jasmati rice.