Khuurga

Ingredients

Lamb shoulder

2 pounds, cut into cubes

Vegetable oil

2 tablespoons

Onion

1 large, chopped

Carrots

2 medium, sliced

Potatoes

2 medium, cubed

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Beef broth

4 cups

Soy sauce

3 tablespoons

Brown sugar

1 tablespoon

Salt

to taste

Pepper

to taste

Green onions

2, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the lamb cubes to the pot and brown them on all sides, approximately 5-7 minutes. Remove the lamb from the pot and set it aside.
3. In the same pot, add the chopped onion, sliced carrots, and cubed potatoes. Sauté the vegetables until they begin to soften, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Return the browned lamb to the pot. Pour in the soy sauce, brown sugar, and beef broth. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, or until the lamb is fork-tender and the flavors meld beautifully.
7. Once cooked, serve the khuurga hot, garnished with chopped green onions.