Mongolian Khorkhog-Inspired Goat Stew
A hearty and flavorful stew inspired by the traditional Mongolian Khorkhog, this dish captures the essence of slow-cooked meat and root vegetables, adapted for a modern kitchen. Tender goat meat is simmered with aromatic spices and earthy vegetables, creating a comforting and deeply satisfying meal.
🧂 Ingredients
- 1.5 kg Goat meat, cut into 2-inch cubes
- 3 tbsp Vegetable oil
- 2 large Yellow onions, roughly chopped
- 6 cloves Garlic, minced
- 4 medium Carrots, peeled and cut into 1-inch chunks
- 4 medium Potatoes, peeled and cut into 1.5-inch chunks
- 2 medium Turnips, peeled and cut into 1-inch chunks
- 1 liter Beef or vegetable broth
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh dill, chopped (for garnish)
- 0.25 cup Fresh parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Pat the goat meat dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the meat helps it to brown better. - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the goat meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
💡 Tip: Browning the meat in batches ensures a good sear and prevents steaming. - 3
Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Scraping up any browned bits from the bottom of the pot adds extra flavor to the stew. - 4
Return the browned goat meat to the pot. Add the carrots, potatoes, and turnips. Pour in the beef or vegetable broth and add the bay leaves.
💡 Tip: Ensure there is enough liquid to mostly cover the meat and vegetables. - 5
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for at least 2 hours, or until the goat meat is very tender. Stir occasionally.
💡 Tip: Low and slow cooking is key to tenderizing tougher cuts of meat like goat. - 6
Season the stew with additional salt and pepper to taste. Remove the bay leaves before serving.
💡 Tip: Taste and adjust seasoning towards the end of cooking. - 7
Ladle the stew into bowls and garnish generously with fresh chopped dill and parsley.
💡 Tip: Fresh herbs add a bright contrast to the rich, savory stew.
💡 Pro Tips
- ✓If goat meat is unavailable, lamb or beef can be substituted, though cooking times may vary.
- ✓For a richer flavor, you can add a tablespoon of tomato paste along with the onions and garlic.
- ✓This stew can be made ahead of time; the flavors often meld and improve overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cumin or coriander for a different aromatic profile.
- Include other root vegetables like parsnips or sweet potatoes.
- For a touch of heat, add a pinch of red pepper flakes.