Mongolian Lamb and Buckwheat Stew
A hearty and nourishing stew that showcases the staple ingredients of Mongolian cuisine: lamb and buckwheat. Tender pieces of lamb are simmered with earthy buckwheat groats, root vegetables, and aromatic herbs, creating a deeply satisfying and culturally representative dish.
🧂 Ingredients
- 750 g Lamb shoulder, cut into 1-inch cubes
- 200 g Buckwheat groats (kasha)
- 3 tbsp Vegetable oil or lamb fat
- 2 medium Onions, chopped
- 2 medium Carrots, peeled and diced
- 2 medium Potatoes, peeled and diced
- 4 cloves Garlic, minced
- 1.5 liters Beef or lamb broth
- 1 Bay leaf
- 2 tbsp Fresh dill, chopped
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the buckwheat groats under cold water until the water runs clear. Drain well.
💡 Tip: Rinsing removes any dust or bitterness from the buckwheat. - 2
Heat the oil or lamb fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
💡 Tip: Browning the lamb in batches creates a better sear and more flavor for the stew. - 3
Add the chopped onions and diced carrots to the pot. Sauté until softened, about 5-7 minutes.
💡 Tip: Sweating the vegetables releases their natural sweetness. - 4
Stir in the minced garlic and cook for another minute until fragrant.
💡 Tip: Be careful not to burn the garlic. - 5
Return the browned lamb to the pot. Add the diced potatoes, rinsed buckwheat groats, beef or lamb broth, and the bay leaf. Season with salt and pepper.
💡 Tip: Ensure there is enough liquid to cover all ingredients. - 6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour 15 minutes, or until the lamb is tender and the buckwheat is cooked through. Stir occasionally to prevent sticking.
💡 Tip: Low and slow simmering is key to tender lamb and perfectly cooked buckwheat. - 7
Remove the bay leaf. Stir in most of the fresh dill, reserving some for garnish. Taste and adjust seasoning if necessary.
💡 Tip: Adding fresh dill at the end preserves its bright flavor. - 8
Ladle the stew into bowls, garnish with the remaining fresh dill, and serve hot.
💡 Tip: This stew is often served with a side of fermented milk products or a simple salad.
💡 Pro Tips
- ✓For a richer flavor, you can use lamb broth instead of beef broth.
- ✓If you prefer a thicker stew, you can mash some of the cooked potatoes against the side of the pot.
- ✓Consider adding other root vegetables like parsnips or turnips for variation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cumin or coriander for a different aromatic profile.
- For a vegetarian version, omit the lamb and use vegetable broth, adding hearty vegetables like mushrooms or squash.
- Serve with a dollop of sour cream or yogurt for added richness.