Archive for » November 26th, 2007«

Mongolian Lamb Casserole with Couscous

This is a delicious dish that apart from the cooking time is really easy to throw together and is not time consuming. The lamb is lovely and tender and the sauce has a wonderful flavour and the best part is once it’s cooking you can just sit and relax, so you can enjoy guests company or just chill and watch some television, until its done.


1 Kg Lamb fillets or 1 kg leg of lamb, boned
3 Tablespoons olive oil
11/2 Tablespoons brown sugar
3 Tablespoon light soy sauce
1 Cup black bean sauce (I use Amoy brand)
4 Cloves garlic, crushed
2 Medium onions, sliced thickly
1 Teaspoon chicken stock powder
1 Tablespoon sherry
1 Cup water
2 Teaspoons sweet chili sauce (I use Thai kitchen brand)
1/2 Teaspoon five spice powder
11/2-2 Teaspoons cornflour
6 Green onions, sliced

2×125 Packets quick cooking couscous
2 Teaspoons Vegetable stock


1. Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens.

2. Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder.

3. Simmer, covered, about 50 Min’s or until lamb is tender.

4. Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens.

5. Serve with couscous and top with remaining sliced green onions.


1. Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min’s until soft.

2. Remove sachet cut open and pour into bowl fluff with a fork and serve.

3. Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.

All photo’s taken by me unless otherwise stated.