1,001 Best Hot and Spicy Recipes by Dave DeWitt

Author:Dave DeWitt
Language: eng
Format: epub, mobi
Publisher: Perseus
Published: 2011-02-16T16:00:00+00:00

Genghis Khan Mixed Barbecue

Yield: 4-6 servings

Heat Scale: Medium

No, this is not barbecued camel, but you could use camel if American supermarkets would only wise up and stock it. (“Special: Bactrian Hump, Just $12.95 a Pound!”) This Mongol specialty is my take on a nomadic campfire feast. So if you would like to camp in your backyard, this would work fine over a hardwood fire. You could also use your Weber. (Note: This recipe requires advance preparation.)

For the Khan Marinade:

2 tablespoons (30 mL) rice wine

1 tablespoon (15 mL) soy sauce

2 tablespoons (30 mL) minced leeks

1 teaspoon (5 mL) sugar

2 teaspoons (10 mL) sesame oil

2 teaspoons (10 mL) minced garlic

3 jalapeño chiles, stems and seeds removed, minced

¼ teaspoon (1.25 mL) ground white pepper

1½ pounds (680 g) lamb, sliced 1½ inches (3.5 cm) thick

1. In a blender or food processor, combine the rice wine, soy sauce, leeks, sugar, sesame oil, garlic, and chiles and purée until smooth. Place the lamb in a glass dish and pour the marinade over it, coating it thoroughly. Marinate the meat for 3 to 4 hours, covered, in the refrigerator.

2. Drain the lamb and transfer the leftover marinade in a saucepan. Simmer the marinade for 20 minutes.

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