loved this! used lamb rump. didnt wash it, cause I missed that bit. sorry.br/composed the marinade also it was at there for 36 hrs, cooked up for that brother in law, with a few steamed grain, so we licked the plates! I couldnt fine ground bean sauce, and so i just left it. (Used to do look, but My home is the plant)br/I believe this meat will be a wonderful filling for any steamed bun too!br/thanks Peter, designed for Aussie swap may 2013
This truly is really a beautiful recipe which leads to amazingly tender lamb - and gotta love recipes where it's not necessary to buy any ingredients except the meat! I made use of a backstrap and thought it was an attractive dinner - subtle and full flavoured all at one time. Offered with stir fried veggies and grain, thank you for posting!
It was truely excellent. the lamb am tender it simply melted within the mouth. perfect mixture of flavours. this really is certainly a champion. the very best mongolian lamb Ive ever sampled!