Mongolian Lamb Stew Recipe (Mongolian Style Recipe)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and beef is often more affordable.

bay leaves

💰Cheaper: dried oregano

Dried oregano can mimic the herbal flavor.

black peppercorns

💰Cheaper: ground black pepper

Ground pepper is more accessible and still flavorful.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Chop the ginger and garlic.

Cut two spring onions into one inch lengths and place on a dish for cooking.

Roughly chop the other spring onion and coriander and place on a dish for later.

Cut potatoes into bite-sized chunks and place on a dish for later.

Cut off 500 grams of lamb meat from the shoulder, cut into bite-sized chunks and place on a dish.

Heat 2 tablespoons of oil in a wok.

Add cumin seeds and fry for a few seconds.

Add lamb and fry for 3 minutes.

Add garlic, ginger, and the two spring onions into the wok and fry for 2 minutes.

Add ground white pepper and fry for 1 minute.

Add soy sauce and fry for a further 2 minutes.

Add 1 to 1.5 liters of water into the wok and bring to a boil.

Place lid onto the wok, reduce heat to low and simmer for 1.5 to 2 hours until the meat is tender.

Add potatoes into the wok and replace the lid, cooking for half an hour until the potatoes are soft, stirring once during this process.

Add salt to taste.

Add the chopped spring onions and coriander and stir.

Transfer onto a dish and serve.

Cooking Techniques

Equipment Needed

Spice Level: