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>What do National Celiac Awareness Day and ground lamb have in common..?

Posted on September 13, 2010 by Glutenfreeda

>So much news today! The race has already left China, arriving in Mongolia yesterday! Go team! Don’t forget, you can track the progress of the race live(!) through Skytag (our GPS-enabled car is #60 – Douglas Mackinnon and Anastasia Karavaeva!)

And although we have already left China, I want to share a few resources with you, dear reader, should your adventures take you East: Beijing Kids has information on support group meetings and local resources and Gluten Free Kids Travel details the difficulties of living and eating gluten free in China, especially with children. Even if you are not traveling through Asia, both of these sites highlight the challenges of any kind of gluten free travel.

And last, but certainly not the least, it is National Celiac Awareness Day! Udi’s (@udisglutenfree) is hosting a Tweet Chat (using tag #NCDA2010) this afternoon, feel free to drop by any time today and join the conversation! The National Foundation for Celiac Awareness (NFCA) is always a wonderful resource and is even covering the race!

Because our drives now find themselves in Mongolia, we thought it appropriate to share some traditional Mongolian cuisine! … However, upon closer inspection, we realized that the most traditional recipes may not be our best bet (roasted goat, anyone?) Historically, Mongolian cuisine is generally naturally gluten free! The traditional diet consisted of meat and milk from horses, camels, goats and sheep, and spices such as cumin, cilantro, scallions, and ginger. Cooking Mongolian “style” seems fairly straightforward, equivalent to modern grilling or cast-iron cooking (searing first and then slow-cooking). Here is a fantastic new recipe, straight from the Glutenfreeda Kitchen, featuring traditional ingredients and flavors but with a modern twist!

Mongolian Lamb Patties with Quick Tomato Chutney

Makes 16 small patties

This dish bursts with flavor and is naturally gluten-free. Serve the lamb patties with dollops of tomato chutney. This dish is typically served with a flat bread, but we serve it with steamed rice.

Mongolian Lamb Patties

1 lb ground lamb (you can also substitute ground pork or beef)
4 large garlic cloves, chopped
1 cup chopped scallions, white and green parts
1 cup chopped cilantro
3 Tablespoons minced ginger
1 teaspoon salt
1 teaspoon fresh ground pepper
Vegetable or peanut oil for frying

Place the garlic, scallions, cilantro and ginger in a food processor and pulse until all is equally minced. Combine ground meat with minced ingredients in a large bowl with salt and pepper; mix well by hand. Add the meat and the ingredients to a large bowl along with salt and pepper and blend together with your hands. Cover with plastic wrap and refrigerate for 30 minutes.

Spoon about 3 Tablespoons of meat mixture and form into small patties. Set on a plate and repeat with remaining mixture. Heat a large heavy skillet over medium-high heat and add about 1 Tablespoon of oil. When hot, add as many patties as will fit and fry for about 4 minutes per side, until cooked through and nicely browned on surface.

Quick Tomato Chutney

2 Tablespoons peanut or vegetable oil
¼ teaspoon ground cumin
½ cup minced onion
1 dried red chile (whole)
½ teaspoon salt
2 medium tomatoes, seeds removed and chopped
¼ cup minced cilantro

Heat the oil in a wok or heavy skillet over medium-high heat. When hot, add cumin and saute for 5 seconds, then add the onion and chile, tossing to coat with oil and cumin. Add salt and cook until onion is soft and transparent (5-8 minutes). Add tomatoes and bring to a boil. Reduce heat to a simmer, cover and cook for 8-10 minutes until the sauce has thickened and reduced slightly. Discard chile. Add cilantro just before serving.

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