Name: Mongolian Lamb Stew
Yield: 4
Cuisine: Mongolia
Ingredients: 2.00 lbs lamb; 1.00 tbsp olive oil; 1.00 cup chopped onion; 1.00 cup chopped celery; 2.00 cloves minced garlic; 1.00 tsp dried oregano; 1.00 tsp ground cumin; 1.00 tsp ground coriander; 1.00 tsp ground ginger; 1.00 tsp ground turmeric; 1.00 tsp ground cinnamon; 1.00 tsp ground cardamom; 1.00 tsp ground black pepper; 1.00 cup chopped tomatoes; 1.00 cup chopped potatoes; 1.00 cup chopped carrots; 1.00 cup chopped green beans; 1.00 cup chopped mushrooms; 1.00 cup chopped bell peppers; 1.00 cup chopped zucchini; 1.00 cup chopped eggplant; 2.00 cups beef broth; 1.00 cup red wine; 1.00 cup chopped parsley

Mongolian Lamb Stew

A slow-cooked Mongolian Lamb Stew with a rich, savory flavor.

Preparation time: 15 Minutes

Cooking time: 3 Minutes

Total duration: 3 Minutes

Calories: 590, Total Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 90 mg, Sodium: 860 mg, Carbohydrates: 53 g, Fiber: 10 g, Sugar: 10 g, Protein: 39 g

This traditional Mongolian Lamb Stew is a classic comfort food. The slow-cooking process creates a rich, savory flavor that is sure to satisfy. The combination of lamb, vegetables, and spices makes this a meal that is hearty and filling.

Ingredients

2 lbs lamb
1 tbsp olive oil
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground black pepper
1 cup chopped tomatoes
1 cup chopped potatoes
1 cup chopped carrots
1 cup chopped green beans
1 cup chopped mushrooms
1 cup chopped bell peppers
1 cup chopped zucchini
1 cup chopped eggplant
2 cups beef broth
1 cup red wine
1 cup chopped parsley

stew Lamb comfort food mongolian Main Dish
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short description

Heat the olive oil in a large pot over medium heat.
Add the onion, celery, and garlic and cook until softened, about 5 minutes.
Add the spices and cook for 1 minute.
Add the lamb and cook until lightly browned, about 5 minutes.
Add the tomatoes, potatoes, carrots, green beans, mushrooms, bell peppers, zucchini, and eggplant and cook for 5 minutes.
Add the beef broth and wine and bring to a boil.
Reduce heat to low and simmer for 2 hours.
Stir in the parsley and simmer for an additional hour.

detailed description

Heat the olive oil in a large pot over medium heat.
Add the onion, celery, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add the oregano, cumin, coriander, ginger, turmeric, cinnamon, cardamom, and black pepper and cook, stirring constantly, for 1 minute.
Add the lamb and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the tomatoes, potatoes, carrots, green beans, mushrooms, bell peppers, zucchini, and eggplant and cook, stirring occasionally, for 5 minutes.
Add the beef broth and wine and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 2 hours.
Stir in the parsley and simmer for an additional hour.

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