Shiltgeen Soup: A Mongolian Classic

Ingredients

• Lamb (500g, cut into chunks)
• Onion (1, chopped)
• Carrots (2, sliced)
• Potatoes (2, diced)
• Cabbage (1/2, shredded)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Cumin (1 teaspoon)
• Coriander (1 teaspoon)
• Salt (1 teaspoon)
• Black Pepper (1/2 teaspoon)
• Water (6 cups)
• Fresh cilantro (a handful, chopped (for garnish))
• Oil (2 tablespoons)

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the lamb chunks and sear until browned on all sides, which will enhance the flavor.
3. Add the chopped onion, sliced carrots, diced potatoes, shredded cabbage, minced garlic, and grated ginger to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
4. Sprinkle in the cumin, coriander, salt, and black pepper. Stir well, ensuring the meat and vegetables are evenly coated with the spices.
5. Pour in the water and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes. During this time, the lamb will become tender and the flavors will meld together beautifully.
7. After simmering, taste the soup and adjust the seasoning if needed.
8. Serve the Shiltgeen soup hot, garnishing each bowl with a sprinkling of fresh cilantro. This adds a burst of color and a fresh counterpoint to the rich flavors of the soup.