Bayan Kharaa: Mongolian Lamb & Potato Stew

Ingredients

Fresh cilantro, chopped

2 tablespoons for garnish

Water

2 cups

Vegetable oil

2 tablespoons

Black pepper, freshly ground

1/2 teaspoon

Salt

1 teaspoon, or to taste

Turmeric

1/2 teaspoon

Coriander, ground

1/2 teaspoon

Cumin, ground

1/2 teaspoon

Ginger, freshly grated

1 tablespoon

Garlic, minced

3 cloves

Onion, chopped

1 large

Potatoes, peeled and diced

2 large

Lamb, boneless cubes

500g

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger to the pot. Stir frequently and cook until the onion becomes translucent and the mixture is fragrant.
3. Add the lamb cubes to the pot. Cook until the lamb is browned on all sides, making sure to stir occasionally.
4. Sprinkle the cumin, coriander, turmeric, salt, and black pepper over the lamb. Stir well to ensure all the lamb pieces are coated with the spices.
5. Add the diced potatoes and water to the pot. Increase the heat to bring the mixture to a boil.
6. Once boiling, reduce the heat to low and let the stew simmer for about 1 hour, or until the lamb and potatoes are tender.
7. Taste the stew and adjust the seasoning if needed. Add more salt or spices according to your preference.
8. Serve the Bayan Kharaa hot, garnished with fresh cilantro. Enjoy this hearty, traditional Mongolian dish!