Jingisukan (Genghis Khan)

Jingisukan (Genghis Khan)

Ingredients Jingisukan (Genghis Khan)

  • Thin slices of lamb meat 400g
  • 1 onion (200 g)
  • 2 green peppers
  • 1/4 cabbage (200 g)
  • 1/8 of pumpkin (200 g)
  • Vegetable oil


  • 1/4 apple (50 g)
  •  1/4 onion (50 g)
  • 1 clove garlic
  • 1 segment ginger (15 g)
  • 4 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons orange juice


  1. Prepare the sauce. First peeled and cored apples and scar above the cup. Peel and grate also onion, garlic and ginger. Then enter the soy sauce, sugar and orange juice.
  2. Prepare the vegetables. Peel the onion and cut lengthwise into 2 parts, the core part of the green waste if there is, then sliced lengthwise into pieces approximately 1 cm width. Cut green pepper also lengthwise into 2 parts, remove seeds and stems inside, then cut into pieces as wide as 2 cm. Sliced cabbage into pieces as wide as 4 cm. Discard the seeds of squash and pumpkins cut into thin slices about 5 mm thick.
  3. Place the slices of lamb in the tray and rub both sides of meat with 4 tablespoons of sauce.
  4. Heat the pan pengorengan. Give a little oil. Fried meat and vegetables in a few turns. Place the lamb in the middle portion frying. Fry over medium heat. Once the meat is lightly browned, turning and arrange vegetables around the meat in order to absorb the juice. Once the meat and vegetables are cooked, remove to a plate. Use the sauce as a dip dye.

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