Khuurga Khatan: Traditional Mongolian Lamb Stew

Ingredients

Fresh cilantro

a handful, chopped (for garnish)

Water

1.5 liters

Vegetable oil

2 tablespoons

Salt and pepper

to taste

Coriander

1 teaspoon, ground

Cumin

1 teaspoon, ground

Ginger

2 inches, grated

Garlic

3 cloves, minced

Potatoes

2 large, diced

Carrots

2 large, sliced

Onion

1 large, chopped

Lamb shoulder

1 kg, cut into cubes

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. This process helps to lock the juices in and gives the meat a nice texture.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Stir well and cook for about 2-3 minutes until the mix is fragrant.
4. Stir in the ground cumin, coriander, and season with salt and pepper. Make sure the lamb and vegetables are well coated with the spices.
5. Add the sliced carrots, diced potatoes, and water to the pot. Stir everything together, then bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours. During this time, the flavors will meld together, and the lamb will become tender.
7. Adjust the seasoning to your preference, if needed, before removing from heat.
8. Garnish with fresh chopped cilantro and serve your Khuurga Khatan hot for a warming, satisfying meal.