Brazier-grilled lamb
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Brazier-grilled lamb
  Lamb    Meat  
Last updated 6/12/2012 1:10:12 AM. Recipe ID 37356. Report a problem with this recipe.
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      Title: Brazier-grilled lamb
 Categories: Meat
      Yield: 4 Servings
 
           Lamb
           Eggs (1 per person)

MMMMM---------------------SEASONING MIXTURE--------------------------
      1    Clove garlic; crushed
      1    Scallion; minced
      1 tb Soy sauce
      1 tb Soy paste
      1 tb Sweet soy jam
    1/2 ts Chinese chili sauce
    1/2 ts Sesame oil
 
   BRAZIER-GRILLED LAMB: A variant of the Mongolian Grill, known as
  Brazier-Grilled Lamb (and a favorite winter pastime in Peking), calls
  for the meat to be grilled as above, but not seasoned first. Instead,
  after each slice is cooked, it is dipped briefly in beaten egg to
  cool and coat, then in a bowl of mixed seasonings. (This lamb is also
  eaten with plain buns or biscuits.) (See "Mongolian Grill".)
  
   NOTE: Since each person prepares his own seasoning mixture here, the
  quantities given are for the individual seasoning bowls. Also allow 1
  egg per diner, served in a separate bowl. If soy paste and sweet soy
  jam are not available, substitute peanut butter and black currant jam.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 37356 (Apr 03, 2005)

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