Mongolian Lamb Casserole With Couscous

May 29, 2023May 29, 20230 9
Delicious Mongolian Lamb Casserole with Couscous Recipe
in Main

Prep

20 min

Cook

2 hours

Ready In

2 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
2 packets quick-cooking couscous
2 teaspoons vegetable bouillon granules

Nutrision Information

Servings Per Recipe
4-6
Calories
428
Sugar
8g
Fat
16g
Originally a staple of Mongolian cuisine, lamb casserole has taken many international forms, and this version packs a punch with Asian-inspired flavors. In this recipe, lamb fillets or leg of lamb are simmered for hours in a rich sauce of black bean, soy, and sweet chili sauces, along with garlic and five-spice powder. Served with quick-cooking couscous, this casserole is hearty, flavorful, and perfect for those looking for a spicy twist to their traditional casserole. The dish generally serves four to six people, and leftovers can be refrigerated and enjoyed within three days.

Instructions

1.Heat a tablespoon of olive oil in a large casserole dish over medium-high heat. Add lamb fillets or leg of lamb and brown on all sides.
2.In a bowl, mix brown sugar, soy sauce, black bean sauce, crushed garlic, chicken stock powder, sherry wine, water, sweet chili sauce, and five-spice powder.
3.Pour the sauce mixture over the browned lamb and add the sliced onions. Stir to combine and bring the mixture to a simmer.
4.Reduce heat, cover the casserole, and let it simmer for 1-2 hours until lamb is tender.
5.Mix 1 1/2 teaspoons of cornflour with water to form a paste. Gradually add the paste to the casserole, stirring constantly until thickened.
6.Add sliced green onions and cook for an additional 5-10 minutes. Meanwhile, prepare couscous according to package instructions, adding vegetable bouillon granules for flavor.
7.Serve the Mongolian lamb casserole with couscous, and garnish with extra green onions and a sprinkle of five-spice powder.

PROS

The Mongolian lamb casserole is a flavor-packed main course that’s perfect for cold nights.
The tender lamb is bathed in a rich, salty-sweet sauce that’s simply irresistible.
Pair it with quick-cooking couscous for a satisfying meal that’s easy to prepare.

CONS

The black bean sauce can be quite salty, so it’s important to use it sparingly.
Also, this recipe calls for 1 1/2 tablespoons of brown sugar, so it’s not a low-sugar dish.

HEALTH & BENEFITS

Lamb is an excellent source of protein, vitamin B12, and iron. The couscous provides carbohydrates for energy, and the green onions add a touch of vitamin C. However, this dish does contain a fair amount of sodium and sugar, so it’s best to enjoy it in moderation as part of a balanced diet.

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