1/2 c Millet
Lamb bones*
10 c Cold water
Salt
Barbecue:
2 lb Boneless lamb taken from the
-upper part of the leg *
2 lb Boneless beef sirloin
2 c Slivered green onion (cut in
-half lengthwise and slice
Diagonally into 1/2-inch
-sections)
2 c Chinese parsley leaves
Dip:
1 c Thin soy sauce
1/2 c Chinese red vinegar
1/2 c Rice wine
1/2 c Fresh ginger juice **
2 tb Flower pepper salt (see
-recipe at end)
1/4 c Hot pepper oil
1/4 c Sesame oil
2 tb Garlic paste ***
From: Kyosho Connick This first is from The People's
Republic of China Cookbook, _Mongolian_Barbecue_ A
truly native meal, typical of the diet of the rugged
Mongolian nomad. The thin-sliced meat is dipped in a
spicy sauce, quickly grilled and then wrapped in a
sesame roll. A gruel-like millet soup is eaten
between sandwiches, and the meal is topped off with
draughts of heated sorghum whiskey. Transposed to the
West, this meal is ideal for an outdoor barbecue.
Millet soup:
* Ask the butcher to bone a leg of lamb. Use the
bones to make the soup and freeze the shank portion
for later use. ** Smash 5 large slices of fresh ginger
with the end of a cleaver handle and put them in 1/2
cup water for 2 hours. Squeeze out the juice from the
ginger slices. *** Peel and crush 4 large garlic
cloves into a paste, and add a little rice wine or
vinegar to moisten.
Soak the millet overnight in cold water. The next
morning, put the lamb bones in a large pot. Add water
and bring to a boil. Reduce the heat and simmer for
several hours, adding water to maintain the original
volume. Skim off the fat, remove the bones and strain
the stock. Drain the millet, rinse several times, add
to the stock and simmer slowly for 1 to 2 hours, or
until the grains break up and the soup is thickened.
Salt to taste. Turn off the heat and set aside. While
the stock is simmering, trim off all fat and skin from
the beef and lamb. Wrap the meat well and place in the
freezer for 2 to 3 hours, or until it becomes firm,
but not frozen hard. (This makes it easier to slice
the meat very thinly.) Using a very sharp knife or
cleaver, carefully cut against the grain of the meat
to make slices about 1/8 inch thick. Cut each slice
into strips about 2 by 4 inches. Arrange the beef and
lamb in layers on separate platters. Cover and
refrigerate until ready to use. Put the green onion
and parsley in separate bowls, cover and refrigerate
until ready to use. Put each dip ingredient in a
separate bowl, place the bowls on a large tray, cover
and set aside. Prepare the rolls.
