adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow cooker pulled Mongolian lamb recipe
Slow cooker pulled Mongolian lamb recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
380 minutes
Total Time:
395 minutes
Indulge in tender, flavorful pulled Mongolian lamb with a blend of Asian spices, hoisin sauce, soy sauce, and Shaoxing wine. Slow-cooked to perfection, this dish promises a complex and succulent dining experience.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • ½ tsp Chinese five spice
  • 80ml (1/3 cup) hoisin sauce
  • 60ml (1/4 cup) soy sauce
  • 60ml (1/4 cup) Shaoxing wine
  • 2kg lamb shoulder (on the bone)
  • 2 tsp sesame oil
  • Steamed rice, to serve
  • Broccolini, to serve
Instructions:
  • In a frying pan over medium heat, simmer onion in vegetable oil until soft, stirring occasionally for 5 minutes. Add garlic and ginger and cook for an additional minute. Mix in five spice, hoisin, soy sauce, and wine.
  • Place the lamb in the slow cooker and add the onion mixture. Cook on Low for 8 hours, turning the lamb halfway through, until tender.
  • Gently move the lamb to a cutting board. Remove fat and shred the meat off the bone using a fork or keep as chunks, according to your preference. Skim the fat off the sauce in the slow cooker using a ladle.
  • Add the meat back to the slow cooker, mix in the sesame oil, garnish with shallots, and transfer to serving bowls. Enjoy with rice and broccolini.

Similar Recipes