Teresa's Recipes
Khailmag
Experience a piece of Mongolian culinary history with Khailmag, a delightful and hearty dish that's been warming the hearts and homes of Mongolia for centuries. This traditional dish features succulent layers of lamb, vibrant vegetables, and strips of homemade dough, all beautifully cooked together in a hot stone pot. The result is a harmonious blend of flavors that is both comforting and nourishing.
Ingredients
- 2 tablespoons Vegetable oil
- 500g, sliced Lamb
- 1, chopped Onion
- 3, minced Garlic cloves
- 2, cut into chunks Carrots
- 2, cut into chunks Potatoes
- 2, sliced Bell peppers
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 2 cups All-purpose flour
- 1 cup Water
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 550
- Fat: 25g
- Carbs: 65g
- Protein: 20g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Heat the vegetable oil in a hot stone pot or large skillet over medium heat.
- Add the lamb slices and cook until browned. Once cooked, remove from the pot and set aside.
- Using the same pot, add the onions and garlic. Cook until the onions become translucent.
- Next, add the carrots, potatoes, and bell peppers to the pot. Cook for about 5 minutes, stirring occasionally.
- Return the cooked lamb to the pot. Season with salt and pepper, mixing well to ensure the flavors are evenly distributed.
- In a separate bowl, combine the all-purpose flour and water to create a dough.
- Roll out the dough into a thin sheet on a floured surface. Cut the dough into strips.
- Arrange the dough strips across the top of the meat and vegetable mixture in the pot, covering the entire surface.
- Cover the pot with a lid and simmer on low heat for about 2 hours, or until the dough strips are thoroughly cooked.
- Serve the Khailmag hot. Enjoy the comforting warmth and rich flavors of this traditional Mongolian dish.
Tips
- For a richer flavor, you can substitute the vegetable oil with ghee or butter.
- Feel free to add other root vegetables like turnips or radishes for more texture and flavor.
- The dough should be soft but not sticky. If it's too sticky, add a bit more flour. If it's too dry, add a bit more water.