Cut the lamb into large pieces and fry in vegetable oil over high heat until golden brown. Be sure the fire must be strong so that the meat quickly brownes and does not lose its juiciness.
In a pan where the meat was fried, fry the onion and chopped garlic, chopped in half rings.
When the onion becomes soft, return the meat to the pan, pour the wine and soy sauce, add nutmeg, pepper and, if necessary, salt. Cover and simmer over low heat until the meat is ready, the time will depend on the quality of the meat and the size of the slices.
Serve with any side dish or just with pita bread.
Mongolian mutton with red wine is very tender, juicy and aromatic. Cooking such mutton is quite simple and quick, the main thing is to take the meat of a young lamb, then the cooking time will be reduced and the dish will be more tender. The meat is perfect for any side dish, salads, as well as just with bread or pita bread. You can add spices to your taste, be sure to try the salt because soy sauce is quite salty and you can salt the dish.