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Last Updated: 16th September 2012

Relish the taste of this mouth-watering dish of mosu (a combination of Korean and Russian cuisine) lamb 

Mosu Lamb Recipe

Ingredients Grams/ml
Lamb boneless 280 gms
Teriyaki sauce 35 gms
Leek 3 gms
Onion 20 gms
Garlic 15 gms
Dry sherry 10 ml
Red bell pepper 10 gms
Green bell pepper 10 gms
Salt To taste
Pepper 2 gms
Ginger 10 gms
Soya sauce 5 gms
Red chilly paste 2 gms
Rice wine vinegar 15 ml
Sugar A pinch
Sesame oil 20 ml

Method

  1. Debone leg of lamb & retain in one piece. Wash it properly.
  2. Marinade the lamb with soya sauce, teriyaki sauce, red chilly paste, crushed garlic, crushed ginger, sliced onion, salt, crushed pepper, a bit of rice wine vinegar and sesame oil.
  3. Put the chunk of  meat in a tray with the marinade and cook in oven for 30 mins by setting the temperature at 200 degree centigrade.
  4. After the chunk is fully cooked, make roundle sliced of the meat.
  5. Seasone the wok by adding sesame oil, julienne of ginger, crushed garlic and cook till golden brown in colour. Add bell pepper, red chilly paste and cook for 2 mins and then add teriyaki sauce and a touch of soya sauce. Add lamb stock to make the sauce thin and balance the taste with salt & pepper. Finish the dish with dry sherry & rice wine vinegar with a touch of sugar.
  6. Garnish with leek.

Nutritional value

Protein 25 gms
Fat & Cholesterol 27 gms
Vitamins 3 gms
Fat 7 gms
Minerals 4 gms
Total calorie intake 195

 

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