SHANGHAI GESCHNETZELTES

Here we have the asian version of the Swiss classic Zürcher Geschnetzeltes or what you call Zurich Ragout. Quite simple and very (!) delicious.


Ingredients

600-800g leg of lamb (without bone)

50ml dark soy sauce

30ml roasted sesame oil

20g ginger, thinly chopped

3 tbsp cumin

1 tbsp coriander

4 shallots, stripes

1 clove garlic, chopped

1 bunch cilantro, chopped

a few mint leaves, chopped

50ml sunflower oil for cooking



Preparation

  1. Chopp the lamb in stripes

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  1. Put in a bowl and add dark soy sauce, roasted sesame oil and chopped ginger. Let it rest for 3-4-5h

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3. Shortly before cooking roast cumin and coriander for 2-3min in a pan. Then put in a mortar or spice grinder.

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4. Add to the meat and combine.

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5. Roast the meat on very (!) high heat in 2 sessions. Add not too much meat to the wok, better in 2 batches.

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6. Set the meat aside. Add more oil and add onion stripes&chopped garlic to the pan and cook for 2-3min.

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7. Put the meat back to the pan. Optional add some black pepper

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8. Finally add chopped cilantro and mint. Combine everything.

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9. Serve with Basmati rice. I recommend to add pieces of 1 lemongrass to the rice cooking water. ENJOY

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3 Likes

Whoa, that is certainly a twist on the classic!

Love this one. Will replicate soon.

Is that lamb? It looks more like veal. Either way, looks delicious!

It’s organic lamb from the Eiffel Region in Germany. A paradise for lambs. It clearly tasted like lamb.

Wow! I’ve never seen lamb like that and of course classic Zürcher Geschneltzeltes is with veal, so I thought maybe you just made a typing mistake. I was clearly wrong.