Gastroback Design Wok Advanced Pro Operating Instructions Manual page 80

LAMB
Mongolian lamb
Makes 4 – 6 servings
Ingredients:
approx. 750 g lamb, cut into strips
1 tablespoon (15 ml) light soy sauce
2 tablespoons (30 ml) rice wine, divided
½ teaspoon (2 ml) salt
1 teaspoon sugar
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) sesame oil
2 tablespoons (30 ml) peanut oil
2 cloves garlic, diced
1 brown onion, diced
½ bunch green onions, cut into 2 cm
pieces
1 red pepper, sliced
Method:
1. Place lamb into a bowl and mix with
light soy sauce and 1 tablespoon
(15 ml) rice wine. Allow to marinate
for 30 minutes.
2. While meat is marinating place salt,
sugar, regular soy sauce, 1 table-
spoon (15 ml) rice wine, and sesa-
me oil into a screw-top jar and sha-
ke to make the sauce.
3. Set the wok temperature to ›High
Sear‹ and add peanut oil. When the
oil is heated, add vegetables and
stir-fry for 2 minutes, then remove.
Add meat to the wok and cook for 2
minutes. Then add sauce, bring mix-
ture to a boil and return the vegeta-
bles to heat through.
Serve with steamed rice.
80
Moroccan lamb tagine
Makes 6 – 8 servings
Ingredients:
3 tablespoons (45 ml) peanut oil
2 brown onions, diced
approx. 450 g small diced lamb (1.5
cm)
1½ teaspoons cumin
1½ teaspoons ground black pepper
1½ teaspoons ground coriander
1½ teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
approx. 450 g chickpeas
approx. 450 g diced tomatoes
2 stalks celery, diced
approx. 125 g red lentils
approx. 150 g tomato paste
1 teaspoon minced garlic
approx. 1¼ L water
Method:
1. Set the wok temperature to ›High
Sear‹. Add 2 tablespoons oil and
stir-fry the onion until soft. Add meat
and sear to seal in the juices. Remo-
ve from wok and reserve.
2. Place all ground spices and extra oil
into the wok and cook for 2 minutes
to release the flavors of the spices.
3. Add remaining ingredients and
reserved lamb and return the mix-
ture to a boil. Reduce the wok tem-
perature to heat setting
4. Place the lid on and cook for 1 hour.
Serve with steamed couscous