Servings
80
Ingredients
- 40 pounds American Ground Lamb
- 15 onions (mince)
- 2 quarts garlic(mince)
- 2 inches ginger(mince)
- 1 pint mala oil
- 1.5 quart tomato paste
- 2 quarts Shaoxing wine
- 2 quarts water
- 1 pint mushroom salt
- 1 pint mala solid
- 1 quart hot bean paste
- 3 quart sesame paste
- 1 cup 5 spice
- 1 quart black bean
- 2 quarts rice vinegar
- Pasta / Asian noodles
- Greek yogurt
- Sour cream
- Fresh Cilantro
- Dill
- Mint
- Fresno Chilis
- Cucumbers (chopped)
- Zaatar
Directions
Sweat onion, garlic, and ginger in mala oil.
Add tomato paste and cook out the rawness. Add Shaoxing wine and simmer until the alcohol is cooked out.
Add American Lamb and 2 quarts of water. Cook on low to medium heat until the lamb is cooked.
Add hot bean paste, sesame paste 5 spice, black bean, and rice vinegar and adjust seasoning if
needed.
For preparing and plating - Per 4lbs of Ground Lamb (8 servings)
Cook your favorite dry pasta/asian noodle until soft and transfer to a serving bowl.
With the warm braising lamb serve 3 ounces of sauce on top of noodles.
Garnish with Greek yogurt or sour cream, fresh cilantro, dill, mint, Fresno chilis, chopped cucumbers, and a sprinkle of zaatar.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
