Rediff.com« Back to articlePrint this article

Recipe: Chef Wong's Mongolian Pepper Lamb Chops

June 12, 2023 12:55 IST

Level up your home chef skills with this succulent Mongolian Pepper Lamb Chops by Chef Sheong Wong that will make your mid-week dinner extra special.

It's a crowd-pleaser and can be served with a side of julienned and stir-fried red and yellow bell pepper, capsicum, mushrooms and carrots.

Chef Sheong Wong, who trained in Malayasia, has worked in hotel kitchens in Dubai, Kuala Lumpur, New Delhi and Bengaluru.

Mongolian Pepper Lamb Chops

Serves: 2

Ingredients

For the marinade

For the Mongolian sauce

Method

For the marinade

For the Mongolian sauce

Editor's Note: Liquid broth is available in some gourmet food stores. Or substitute the chicken broth by combining 2 chicken soup cubes or 2 chicken broth/bouillon cubes or 2 tsp chicken broth/bouillon powder with 4 cups boiling water.

Or make chicken broth from scratch by boiling 5-6 cups water with a 500 gm packet of chicken soup bones or one whole chicken, roughly cut till the chicken is well cooked and falls off the bone.

Strain and use 4 cups for the recipe. Freeze the rest for future use.

Chef Sheong Wong is the Chinese chef at Four Seasons Bengaluru.

Chef SHEONG WONG