Khorkhog-Inspired Lamb and Vegetable Stew
A hearty and flavorful stew inspired by the traditional Mongolian Khorkhog, featuring tender lamb and root vegetables simmered in a rich broth. This version simplifies the cooking method while retaining the essence of the original.
🧂 Ingredients
- 2 lbs Lamb shoulder or leg(cut into 1.5-inch cubes)
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and cut into chunks)
- 3 medium Potatoes(peeled and cut into chunks)
- 1 medium Turnips or rutabaga(peeled and cut into chunks)
- 4 cloves Garlic(minced)
- 4 cups Beef or lamb broth
- 2 tbsp Tomato paste
- 2 Bay leaves
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
- 1/4 cup Fresh dill or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
💡 Tip: 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. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove browned lamb and set aside.
💡 Tip: Browning develops deep flavor. - 3
Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
- 5
Return the browned lamb to the pot. Add the carrots, potatoes, turnips (or rutabaga), beef or lamb broth, and bay leaves. Bring to a boil.
💡 Tip: Ensure vegetables are submerged in liquid. - 6
Reduce the heat to low, cover the pot, and simmer gently for at least 1.5 to 2 hours, or until the lamb is very tender and the vegetables are cooked through.
💡 Tip: Low and slow cooking is key for tender lamb. - 7
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Stir in fresh dill or parsley just before serving.
💡 Tip: Fresh herbs add a bright finish. - 8
Serve hot, ladling the stew into bowls.
💡 Tip: Excellent served with crusty bread.
💡 Pro Tips
- ✓Choose a cut of lamb with good marbling for the best flavor and tenderness.
- ✓Don't rush the simmering process; tender lamb is essential for this dish.
- ✓Root vegetables can be varied based on preference and availability.
🔄 Variations
- Add other vegetables like parsnips, celery, or leeks.
- For a richer broth, add a splash of red wine along with the broth.
- A pinch of dried thyme or rosemary can be added with the bay leaves.