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Ulaanbaatar-Style Lamb and Turnip Stew
Ulaanbaatar-Ulaan
A comforting and rustic stew featuring tender lamb and earthy turnips, simmered in a flavorful broth. This dish, often prepared in the capital region, showcases the simple yet satisfying flavors of Mongolian home cooking, highlighting local ingredients.
🧂 Ainekset
- 700 g Lamb shoulder(cut into 1.5-inch cubes)
- 500 g Turnips(peeled and cut into 1-inch cubes)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 6 cups Beef or lamb broth
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1 Bay leaf
- 2 tbsp Fresh dill or parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
💡 Ammattilaisvinkit: Drying the lamb helps it brown better. - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Sear the lamb cubes in batches until browned on all sides. Do not overcrowd the pot. Remove the lamb and set aside.
💡 Ammattilaisvinkit: Searing in batches ensures a good crust. - 4
Add the chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Return the seared lamb to the pot. Pour in the broth, scraping up any browned bits from the bottom of the pot.
💡 Ammattilaisvinkit: These bits add great flavor. - 7
Add the bay leaf. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the lamb is tender.
- 8
Add the cubed turnips to the pot. Continue to simmer, covered, for another 30 minutes, or until the turnips are tender.
💡 Ammattilaisvinkit: Turnips should be fork-tender but not mushy. - 9
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
💡 Ammattilaisvinkit: Allow flavors to meld for a few minutes after seasoning. - 10
Ladle the stew into bowls and garnish with fresh chopped dill or parsley.
💡 Ammattilaisvinkit: Fresh herbs add a bright contrast.
💡 Ammattilaisvinkit
- ✓Use good quality lamb for the best flavor.
- ✓Don't skip the searing step; it's crucial for developing depth of flavor.
- ✓If turnips are very peppery, you can soak them in cold water for 30 minutes before adding them to the stew.
- ✓This stew can be made ahead of time; flavors deepen overnight.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other root vegetables like carrots or potatoes along with the turnips.
- For a richer broth, add a tablespoon of tomato paste with the onions.
- A splash of red wine can be added after sautéing the onions for added complexity.