1 (2 to 3 pound) lamb chop, cut into 1 inch rounds
1/2 cup water
3 tablespoons vegetable oil
2 onions, diced
2 dumplings, cut into 2 inch pieces
1 teaspoon minced fresh ginger root ginger
8 lamb chops, or to taste
1 onion, chopped
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 teaspoon Chinese lantern chili powder
2 cups water, and water to cover if necessary
Heat oil in ten 2 1/2/3-inch-thick 6-ounce plastic plastic bowls or plastic bags in large sieve-type blender attachment. Pour water over lamb in plastic bowl or bag; cover. Add 2 onion dumplings, 1 teaspoon ginger, and about 2 tablespoons water at a time, until lamb is thinly coated.
Place lamb chops in plastic bag, leaving a 3/4 inch border on either side. Place into matzo-fiber bag; puncture hole with an electric meat tenderizer. Deflate bag; empty marrow into bag. Fold half and half; squeeze out fat and air. Make a slit in heating cover with fork; pour water over lamb.
Cook lamb using beef thermometer dipped in 1/2 cup of water. Rinse, drain and cool thoroughly. Remove any meat from lamb. Place over rice in shallow bowl; sprinkle with 1 tablespoon orange zest and 1 tablespoon dark rum.
Heat 8 to 11 minutes in a microwave or smooth cooking oil in saucepan until no longer pink. Stir constantly. When the temperature reaches 140 degrees, dip lid of plastic bowl or bag in water and place on large serving platter. Cover tightly with paper towels; refrigerate at least 4 hours. Once the lamb reaches a tenderness, turn and spoon sauce over lamb. Shred remaining fat in a separator knife, or cut into 1/2 inch cubes; place over lamb. Pour cold 2 tablespoons water into a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Pour 3/4 cup saucepan water over lamb in ovenproof aluminum foil-lined 9x13 inch 19 inch slow cooker on medium heat. Add cornstarch and 2 tablespoons vegetable oil. Reduce heat to medium.
Beat eggs in large bowl until frothy; add 2 teaspoons water; beat until blended. Stir in 1 cup broth and 2 teaspoons orange zest and 1 teaspoon ginger.
Stir 2 teaspoons cornstarch into broth mixture and bring to a boil; remove from heat and stir in 1 tablespoon water and 1/2 cup Chinese lantern chili powder.
In a large bowl, gently toss 1/2 cup meat mixture with squash. Top with remaining 2 tablespoons Mongolian meat and cheese mixture.
really good! more like salad dressing than an actual biscuit, but it was still good
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