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Caprine Cuisine Recipe - "Mongolian Grill"

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USDA Rural Information Center

MONGOLIAN GRILL
Submitted by Garry Vroegh

MONGOLIAN GRILL

Yield: 4 Servings

  • 1/2 c Millet
  • Lamb bones*
  • 10 c Cold water
  • Salt

    Barbecue:

  • 2 lb Boneless lamb taken from the
  • -upper part of the leg *
  • 2 lb Boneless beef sirloin
  • 2 c Slivered green onion (cut in
  • -half lengthwise and slice
  • Diagonally into 1/2-inch
  • -sections)
  • 2 c Chinese parsley leaves

    Dip:

  • 1 c Thin soy sauce
  • 1/2 c Chinese red vinegar
  • 1/2 c Rice wine
  • 1/2 c Fresh ginger juice **
  • 2 tb Flower pepper salt (see
  • -recipe at end)
  • 1/4 c Hot pepper oil
  • 1/4 c Sesame oil
  • 2 tb Garlic paste ***

    From: Kyosho Connick. This first is from The People's Republic of China Cookbook, _Mongolian_Barbecue_ A truly native meal, typical of the diet of the rugged Mongolian nomad. The thin-sliced meat is dipped in a spicy sauce, quickly grilled and then wrapped in a sesame roll. A gruel-like millet soup is eaten between sandwiches, and the meal is topped off with draughts of heated sorghum whiskey. Transposed to the West, this meal is ideal for an outdoor barbecue.

    Millet soup:
    Ask the butcher to bone a leg of lamb. Use the bones to make the soup and freeze the shank portion for later use. ** Smash 5 large slices of fresh ginger with the end of a cleaver handle and put them in 1/2 cup water for 2 hours. Squeeze out the juice from the ginger slices.

    Peel and crush 4 large garlic cloves into a paste, and add a little rice wine or vinegar to moisten.

    Soak the millet overnight in cold water. The next morning, put the lamb bones in a large pot. Add water and bring to a boil. Reduce the heat and simmer for several hours, adding water to maintain the original volume. Skim off the fat, remove the bones and strain the stock. Drain the millet, rinse several times, add to the stock and simmer slowly for 1 to 2 hours, or until the grains break up and the soup is thickened. Salt to taste. Turn off the heat and set aside.

    While the stock is simmering, trim off all fat and skin from the beef and lamb. Wrap the meat well and place in the freezer for 2 to 3 hours, or until it becomes firm, but not frozen hard. (This makes it easier to slice the meat very thinly.) Using a very sharp knife or cleaver, carefully cut against the grain of the meat to make slices about 1/8 inch thick. Cut each slice into strips about 2 by 4 inches. Arrange the beef and lamb in layers on separate platters. Cover and refrigerate until ready to use. Put the green onion and parsley in separate bowls, cover and refrigerate until ready to use. Put each dip ingredient in a separate bowl, place the bowls on a large tray, cover and set aside. Prepare the rolls. **Also works great with a leg of goat.

    Dutch Heritage Farm Tropical Sheep & Goats International

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