Lamb Chowmein Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs boneless lamb meat
12oz chow mein noodles
2 medium carrots, julienned
3-4 stems scallions, thinly sliced
1 cup cabbage, sliced
3 garlic cloves
2 tsp grated ginger
1-2 wiri wiri pepper or 2 red chili peppers, or 1 scotch bonnet sliced
Sesame oil and Canola oil on reserve for cooking throughout
Low sodium soy sauce on reserve
Seasoning for meat
3 tbsp green seasoning
2 tsp mushroom soy sauce
2 tbsp olive oil
1/2 tsp cayenne pepper
1/2 tsp adobo
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp paprika
1 tsp salt
Seasoning for noodles
4 tsp sesame oil
Low sodium soy sauce, as needed
1 tsp adobo, more as needed
Salt, to taste
1/2 tsp black pepper
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Directions: |
Directions:Slice meat into thin strips, about 2-3in length. Wash meat (see note below) and pat dry. Season meat with all ingredients listed under "seasoning for meat." Let meat marinate overnight or a couple of hours.
Bring a pot of water to a boil. Add a few dashes salt and oil to water. Cook noodles according to package directions. Strain noodles, rinse with a little cold water then spread in an aluminum foil pan. Drizzle with sesame oil and toss with fork. Add rest of seasonings for noodles and toss to combine. Cover with foil and set aside.
On medium heat, add a few tbsp canola oil to saute pan. Add meat and cook until tender, about 25 minutes or more. Add water a little at a time to boil meat. Do not let meat dry down. When meat is tender and still has juices in pan, add to chow mein and toss. Cover with foil then cook vegetables.
In another pan, add some sesame oil to pan. Saute garlic, ginger, scallions, and pepper until fragrant. Add carrots and a few dashes soy sauce. Cook a few minutes until slightly tender. Add cabbage and another dash of soy sauce, cook 1 minute.
Add veggies to noodles. Mix with fork to combine veggies and noodles.
Adjust salt and seasonings to suite your tastes. |
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Number Of
Servings: |
Number Of
Servings:6+ |
Personal
Notes: |
Personal
Notes: I prefer Champion brand chow mein noodles. The way I learned to clean goat and lamb meat is with a couple of handfuls of flour, 1 tsp salt, juice of 1 lime, and enough water to mix in for the meat to soak. Mix the meat with these ingredients and let it sit for 1/2 hr to 45 minutes, then rinse it off piece by piece. Use a knife to pull off any fibrous strands then rinse again and pat dry. This method of “cleaning” the meat is a way to remove any slime, rank smell, or off taste that the meat might have. This is the way we always cleaned meat in my home, but feel free to use your own way.
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