{"id":164,"date":"2010-04-15T02:48:02","date_gmt":"2010-04-15T09:48:02","guid":{"rendered":"https:\/\/recipes.avsky.org\/?p=164"},"modified":"2016-11-21T19:31:07","modified_gmt":"2016-11-22T02:31:07","slug":"mongolian-lamb","status":"publish","type":"post","link":"https:\/\/recipes.avsky.org\/?p=164","title":{"rendered":"Mongolian Lamb"},"content":{"rendered":"<p>I adapted this marinade\u00c2\u00a0from <strong>Y\u00c3\u00a1ngr\u00c3\u00b2uchu\u00c3\u00a0n<\/strong>, Mongolian lamb skewers. The intense cumin and chilli aromas work perfectly with lamb. The taste is intense; aromatic and spicy, similar to Padang Sate. This marinade can be used on any kind of lamb &#8211; shoulder, cut into strips for stir-frying, lamb skewers, lamb chops or cutlets or even rack.\u00c2\u00a0<em><strong>It&#8217;s fucking delicious.<\/strong><\/em><\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>1kg lamb of choice (cutlets work well)<\/li>\n<li>1 tbsp cumin seeds<\/li>\n<li>3 red chillies (de-seeded, chopped)<\/li>\n<li>1 tbsp chopped garlic<\/li>\n<li>1 1\/2 tbsp soy sauce<\/li>\n<li>Salt and pepper<\/li>\n<li>2 tbsp peanut oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>METHOD:<\/strong><\/p>\n<ol>\n<li>Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, about 1 to 2 minutes.<\/li>\n<li>Toss the lamb with cumin, chilli, garlic, soy sauce, a generous dash of salt and pepper.<\/li>\n<li>Chill for 10 minutes, or up to 24 hours, to marinate.<\/li>\n<\/ol>\n<p><strong><br \/>\nTIP:<\/strong><\/p>\n<p>It is recommended to use fresh cumin seeds and toast them, as this brings out the true flavour of the cumin. However, you can use ground cumin of equal amounts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I adapted this marinade\u00c2\u00a0from Y\u00c3\u00a1ngr\u00c3\u00b2uchu\u00c3\u00a0n, Mongolian lamb skewers. The intense cumin and chilli aromas work perfectly with lamb. The taste is intense; aromatic and spicy, similar to Padang Sate. This marinade can be used on any kind of lamb &#8211; shoulder, cut into strips for stir-frying, lamb skewers, lamb chops or cutlets or even rack.\u00c2\u00a0It&#8217;s [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-164","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=164"}],"version-history":[{"count":3,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/164\/revisions"}],"predecessor-version":[{"id":407,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/164\/revisions\/407"}],"wp:attachment":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}