Mongolian Lamb

Ingredients
500 gms boneless lamb, cut into thin strips
2 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp grated ginger
salt as per taste
pepper as per taste
1 tsp minced garlic
2 onions, thinly stripped
1 tbsp sesame oil
1 tbsp rice wine

Method
1. Marinate chicken for 2-3 hours
2. Heat oil in a wok
3. Saute onion till transparent
4. Add marinated lamb, stir-fry till cooked (approx 2-3 minutes)
5. Sprinkle some sesame oil and sesame seeds .

Palak Mutton

Ingredients:
1Kg. Mutton
5 Cardamoms
8 Cloves
2" Cinnamon
1 Bay leaf
2 Large onions (Sliced)
2 tsp Ginger-Garlic (Crushed)
2 Large Tomatoes (Chopped)
1/2 tsp Turmeric Powder
1 tsp Chilli Powder
Salt to taste
2 Bunches of Spinach (palak)
2 tsp Cumin Powder

Method:
1. Clean thoroughly and blanch the Spinach in 1/2 a cup of water.
2. Add little salt to the spinach.
3. Let it cool.
4. Then blend it to make a puree. Keep it aside.
5. In a large sauce pan, pour 3 tbsp. of oil. When hot, add the whole garam masala. Then add onions and saute till golden brown.
6. Next add crushed ginger-garlic & saute.
7. Now add chopped tomatoes and saute till the oil leaves the masala.
8. Add turmeric, chilli powder and salt and fry for a while.
9. Now add the cleaned meat to this and saute for 10 minutes.
10. Add 2-1/2 cups of water and let the meat cook (Either in Pressure cooker or on slow fire).
11. When the meat is cooked, add the Spinach puree and Cumin Powder and let it cook on low flame for about 10 minutes.
12.Serve hot with Roti or Rice

Lamb Pepper Steak

Ingredients
12 black peppercorns, coarsely ground
2 tablespoons tomato puree
1 clove garlic
minced 1 pinch white sugar
1 pinch salt
1/2 kg lamb filet
2 tablespoons butter

Method
1. In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
2. Add the lamb filet and coat well on all sides.
3. Prick lightly with a sharp fork.
4. Cover and marinate in the refrigerator for 1 hour.
5. Melt butter in a medium saucepan over medium high heat.
6. Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.
7. Serve with salad, tomatoes and French fries.