Khuurga

Ingredients

• Green onions (2, chopped (for garnish))
• Salt and pepper (to taste)
• Vegetable oil (2 tablespoons)
• Beef broth (2 cups)
• Brown sugar (2 tablespoons)
• Soy sauce (1/4 cup)
• Ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Potatoes (4 medium, cubed)
• Carrots (3 medium, sliced)
• Onion (1 large, chopped)
• Lamb shoulder (2 pounds, cubed)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the lamb cubes and cook until browned on all sides.
3. Remove the lamb from the pot and set aside.
4. In the same pot, add the chopped onion, sliced carrots, and cubed potatoes. Cook until the vegetables are slightly softened.
5. Add the minced garlic and grated ginger to the pot. Cook for another minute.
6. Return the lamb to the pot and add the soy sauce, brown sugar, and beef broth. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the lamb is tender.
8. Serve the khuurga hot, garnished with chopped green onions.
9. Enjoy!