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Mongolian Lamb Skewers with Spring Onion Roti

Mongolian Lamb Skewers with Spring Onion Roti

Mongolian Lamb Skewers with Spring Onion Roti

Mongolian Lamb Skewers with Spring Onion Roti. Enjoy these tender lamb skewers with lashings of delicious sauce and flaky homemade roti. 

Mongolian Lamb Skewers with Spring Onion Roti

Serves 4 Ingredients
2 tsp ground coriander

2 tsp ground cumin

1 tsp Chinese five spice

1⁄4 tsp ground white pepper

1 tbsp caster sugar

1 tsp sea salt flakes

600g boneless lamb shoulder, thinly sliced into 1cm thick; 6cm long pieces

1 tbsp sesame oil, plus extra to brush

2 garlic cloves, crushed

1 tbsp grated ginger

2 tbsp oyster sauce

1⁄2 cup shaoxing wine

1⁄4 cup hoisin sauce

Asian mixed salad, to serve

1 long red chilli, thinly sliced, to serve

 

Spring Onion Roti 

4 spring onions, thinly sliced

2 tbsp toasted sesame seeds

1 tbsp sesame oil

8 sheets frozen puff pastry, thawed

 

Method

Place the coriander, cumin, Chinese five spice, white pepper, caster sugar and salt into a bowl and mix well to combine. Add the lamb pieces, toss gently to coat in the spice mixture, and set aside for 20 minutes to marinate.

To make the spring onion roti, mix the spring onion, toasted sesame seeds and sesame oil together in a bowl. Working one sheet of pastry at a time, sprinkle the pastry with 1 tablespoon of the onion mixture and roll into a tight cigar. Then roll the cigar into a tight coil. Repeat with the remaining pastry and spring onion mixture.

Using a rolling pin, roll each coil out on a lightly floured surface to 20cm-round circle. Place the pastry rounds in the fridge or freezer between sheets of baking paper, until ready to use.

To make the Mongolian sauce, heat the sesame oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring, for 30 seconds. Add oyster sauce, shaoxing wine, hoisin sauce and 1⁄4 cup water and then cook for 6 minutes, or until reduced and sticky. Remove from the heat, then set aside and keep warm.

Preheat grill to high. Thread the lamb onto 12 metal skewers and brush with extra sesame oil. Place on a lightly oiled baking tray and grill for 4 minutes, or until lightly charred and golden.

Meanwhile, heat a non-stick frying pan over medium-high heat. In batches, add the roti and cook for 4 minutes on each side or until golden and flaky. Serve skewers with roti, Mongolian sauce, Asian salad and sliced chilli.

 

SMART TIP

You can prepare the roti ahead and freeze them for up to three months. To cook, heat oil in a pan, add the frozen roti and cook for three minutes on each side to brown. Then place in a preheated 200°C (180°C fan forced) oven for 5 minutes or until cooked through.

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