Here we have the asian version of the Swiss classic Zürcher Geschnetzeltes or what you call Zurich Ragout. Quite simple and very (!) delicious.
Ingredients
600-800g leg of lamb (without bone)
50ml dark soy sauce
30ml roasted sesame oil
20g ginger, thinly chopped
3 tbsp cumin
1 tbsp coriander
4 shallots, stripes
1 clove garlic, chopped
1 bunch cilantro, chopped
a few mint leaves, chopped
50ml sunflower oil for cooking
Preparation
- Chopp the lamb in stripes
- Put in a bowl and add dark soy sauce, roasted sesame oil and chopped ginger. Let it rest for 3-4-5h
3. Shortly before cooking roast cumin and coriander for 2-3min in a pan. Then put in a mortar or spice grinder.
4. Add to the meat and combine.
5. Roast the meat on very (!) high heat in 2 sessions. Add not too much meat to the wok, better in 2 batches.
6. Set the meat aside. Add more oil and add onion stripes&chopped garlic to the pan and cook for 2-3min.
7. Put the meat back to the pan. Optional add some black pepper
8. Finally add chopped cilantro and mint. Combine everything.
9. Serve with Basmati rice. I recommend to add pieces of 1 lemongrass to the rice cooking water. ENJOY