This is the Mongolian lamb hot pot guided recipe. ( someone has copied to the recipe community and used beef and substituted hoisin sauce for kecap manis) It’s spicy, maybe too much for miss 9 but very tasty. The meat needs an hour marinating in fridge but you could do this in the morning and bring out for dinner later, the baking soda tenderises the lamb so well. Cooks in less than 10 minutes with the flavours of sambal olek and kecap manis . Served with rice on a bed of lettuce. Awesome another keeper recipe that can be added to the regulars. Highly recommended!
http://www.recipecommunity.com.au/main-dishes-meat-recipes/slow-cooked-lamb-shoulder-gremolata-and-turnip-and-vanilla-purée/256467 Holy moly, we’ve just tried this recipe from one of NZs top chefs, Ben Bayley, and it is really amazing. We are so impressed, you could imagine it being served in a restaurant and we can’t quite believe it’s been made in our kitchen. On top of the look it tastes incredible. As NZ’s Thermomix ambassador Ben Bayley has created this recipe specially for the Thermomix. Slow cooked Lamb shoulder with gremolata and cauliflower purée ( link above) served on a bed of spinach. The lamb is so tender and succulent, still slightly pink. It’s just been steamed in the Varoma for 75 minutes and roasted for 15 minutes to brown and caramelise. The combination of flavours is fabulous. The parsley gremolata was a breeze to prepare, the silky creamy cauliflower purée is divine and was cooked in the thermomix while the lamb was browning in the oven. Really great how he’s timed all the elements so that it can all come together easily. Restaurant quality food at home! Everyone loved the purée, we used the vanilla been seeds and you could taste them so it is worth adding this optional ingredient if you have it. And best of all no extra dishes are needed, the vegetable content is covered by the spinach and cauliflower. He has uploaded a YouTube video demonstrating the recipe which was really useful to watch first.