Mongolian Lamb Casserole with Couscous
Delight your taste buds with this rich and savory Mongolian Lamb Casserole with Couscous, a one-pot wonder that brings bold Asian-inspired flavors to your dinner table. Tender, slow-cooked lamb shoulder is simmered in a luscious sauce made with soy sauce, hoisin, garlic, ginger, and a hint of brown sugar, creating a perfect balance of sweet and savory. Packed with colorful vegetables like carrots, red bell pepper, and baby bok choy, this hearty casserole is nutrient-packed and visually stunning. Served over a fluffy bed of buttered couscous, this dish is comfort food at its finest. Ready in under two hours, with minimal effort required, this recipe is perfect for cozy family dinners or easy entertaining. Garnished with sesame seeds for a delightful crunch, this Mongolian lamb casserole is a flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 800 g lamb shoulder, diced
- 60 ml soy sauce
- 50 ml hoisin sauce
- 2 tbsp brown sugar
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp sesame oil
- 350 ml beef or lamb stock
- 2 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 3 carrots, sliced
- 1 red bell pepper, diced
- 2 baby bok choy, roughly chopped
- 3 green onions, sliced
- 300 g couscous
- 350 ml boiling water (for couscous)
- 2 tbsp butter
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp sesame seeds (for garnish)
Instructions
Preheat your oven to 170°C (340°F).
Heat 1 tablespoon of sesame oil in a large oven-safe casserole or Dutch oven over medium-high heat.
Sear the diced lamb shoulder in batches until browned on all sides. Remove the lamb and set aside.
In the same casserole, add the remaining sesame oil and sauté the minced garlic and ginger until fragrant, about 1-2 minutes.
Add the soy sauce, hoisin sauce, and brown sugar to the casserole, stirring to combine.
Pour in the beef or lamb stock and bring the mixture to a simmer.
Return the seared lamb to the casserole and stir to coat in the sauce.
Add the sliced carrots and diced red bell pepper to the casserole. Cover with a lid and transfer to the preheated oven.
Bake the casserole for 75 minutes, stirring halfway through to ensure even cooking.
After 75 minutes, remove the casserole from the oven and place it back on the stovetop over low heat.
Prepare a cornstarch slurry by mixing the cornstarch with water. Gradually add the slurry to the casserole, stirring constantly until the sauce thickens.
Stir in the chopped baby bok choy and green onions. Cook for an additional 5 minutes until the bok choy wilts. Season with salt and black pepper to taste.
While the casserole finishes cooking, prepare the couscous. Place the couscous into a heat-proof bowl, add the salt and butter, and pour in the boiling water.
Cover the bowl tightly with a lid or foil and let the couscous sit for 5 minutes.
Fluff the couscous with a fork and adjust seasoning if necessary.
Serve the Mongolian lamb casserole over a bed of couscous. Garnish with sesame seeds for a finishing touch.
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.6 g | 320% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 7652 mg | 333% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 51.8 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 635 mg | 49% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4597 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
