Instapot Air Fryer Mongolian Lamb

Kimchi vegetable tofu soup

Prep time: 15 minutes
Cook time: ~2 hours
Serves: 4-6 servings

Ingredients:

• 2.5~3 lb lamb leg

• 10 cups of water (12-14 if cooking in a stock pot on the stove)

• Braising spices:

  • 1 tsp dried rosemary

  • 1 tsp of sichuan peppercorn

  • 5 star anise

  • 5 cardamom

  • 1/2 cinnamon stick

  • 1 tsp of clove

  • 1 in sliced galanga (or ginger)

  • 6 bay leaves

  • 1 tsp of salt

• Spice rub

  • 4 tbsp of neutral/avocado oil

  • 1/2 cup of cumin

  • (optional) 1/2 cup of dried chili powder / hot paprika. (I used 1 tsp of ancho pepper since I can’t handle much spice)

  • 1/2 tsp of salt
    

• Hot oil :

  • 2 tbsp of oil

  • 3 scallion whites, sliced thin

  • 1 inch fresh ginger, sliced

  • 1 tbsp of leftover spice rub

  • 1/2 tsp of ground sichuan peppercorn

  • 1/2 tsp of salt

• Garnish:

  • 1/4 cup of toasted sesame seeds (freshly toasted if possible)

  • 1/4 of diced onion

  • 3 scallion greens , syliced thin

  • 2 tbsp of sesame oil

Cooking Tools:

• Instapot with air fryer attachment. Alternatively, you can use a stock pot and frying pan.

• Sauce pan

Directions :

1. Add all the braising spices and the lamb into the Instapot with 10 cups of water. Cook on high pressure for 45 min, natural release after 20 minutes. Alternatively you can cook the lamb in a stock pot with 12-14 cups of water and cook after boiling on medium low heat for 2-3 hours.

2. Take the lamb out onto a plate or cooling rack. Let cool for 15-30 minutes.

3. Rub the lamb with 4 tbsp of avocado oil, then coat the lamb with the spice rub. Cover the lamb with as much spice rub as you can, then save what doesn’t stick onto the lamb on the side.

4. Put the lamb into the Instapot airfryer for 325F for a 18 minute cycle. (flip half way). Then increase the temperature to 375F for a second 18 minute cycle. Alternatively you can fry the lamb leg in oil if you’re not using an instapot airfryer.

5. While the lamb is cooking, in a separate sauce pan, prepare the hot oil. Heat up the oil , add the scallion, ginger, and sauté/fry until the scallion is wilted, then add in 1 tbsp of leftover rub spice, along with an additional 1/2 tsp of ground sichuan peppercorn. Cook for another ~20 seconds and turn off.

6. When the lamb is fried and done, pour the hot oil over the lamb, then sprinkle the garnish of sesame, green scallions, onion, and 2 tbsp of sesame oil

Cooking Tip:

This is a wonderful special occasions recipe, with a strong aromatic mix spices to give you taste buds a burst of flavor. Although there are a few additional steps in preparation as the lamb is cooking, most of the work is handled by the Instapot. You should still plan ahead because of the cooking time involved.

The quantity of spices used in this recipe is fairly flexible so adjust to your spice tolerance and preference. The recipe does call for a bit of cumin but the flavor is incredible when paired with the tingling aroma of Sichuan peppercorns.