RARE MONGOLIAN FOOD! Cooking Lamb Under The Sand | Khan's Kitchen

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually less expensive.

bay leaves

💰Cheaper: dried herbs

Dried herbs can substitute bay leaves for flavor.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more accessible and have a longer shelf life.

Preheat oven to 180°C (350°F).

Cut lamb into large chunks and season with salt and black pepper.

Heat olive oil in a large skillet over medium heat until shimmering.

Brown the lamb pieces on all sides for 5-7 minutes.

Remove lamb from skillet and set aside.

In the same skillet, sauté chopped onions and garlic until translucent, about 3-4 minutes.

Add chopped carrots and bell peppers, cooking for another 5 minutes.

Layer the browned lamb in a deep baking dish.

Add sautéed vegetables on top of the lamb.

Slice tomatoes and arrange them over the vegetables.

Sprinkle cumin, paprika, and bay leaves over the dish.

Pour in water and lemon juice to moisten the ingredients.

Cover the dish tightly with aluminum foil or a lid.

Bake in the preheated oven for 2-3 hours until the lamb is tender.

Remove from oven and let rest for 10 minutes before serving.

Cooking Techniques

Spice Level: