Mongolian Lamb with Fermented Dairy and Wild Herbs

Tender lamb slices marinated in fermented dairy and aromatic herbs, pan-seared to perfection with a tangy-sweet glaze.

Cuisine: Asian

Category: Beef

Prep: 15 minutes. Cook: 12 minutes.

Serves 2.

Ingredients

• 12 oz lamb shoulder
• 1/4 cup khorma
• 3 tbsp fresh dill
• 1/2 cup white onion
• 2 cloves garlic
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. Step 1: Thinly slice lamb shoulder against the grain into 1/4-inch strips. Toss with 1/4 cup khorma, 2 tbsp chopped dill, and 1 tsp sugar in a bowl.
2. Step 2: Heat 1 tbsp toasted sesame oil in a skillet over medium-high heat until shimmering. Add sliced lamb and cook for 2 minutes without stirring to sear, then flip and cook 2 more minutes until browned.
3. Step 3: Add 1/2 cup thinly sliced white onion and 2 minced garlic cloves, sautéing for 1 minute until fragrant. Mix 1 tsp cornstarch with 2 tbsp water, pour into skillet, and cook for 45 seconds until sauce thickens and coats lamb.
4. Step 4: Stir in remaining 1 tbsp dill and cook 30 seconds more until herbs wilt.