Ingredients with Measurements:
- 2 lbs of lamb meat, cut into small pieces
- 2 eggplants, peeled and cut into small cubes
- 4 tomatoes, chopped
- 2 onions, chopped
- 4 cloves of garlic, minced
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of paprika
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 cup of water
- 2 tbsp of vegetable oil
Special equipment needed:
- A large pot with a lid
- A wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the lamb meat and cook until browned on all sides.
4. Add the onions and garlic to the pot and cook until softened.
5. Add the eggplants, tomatoes, cumin, coriander, paprika, salt, and black pepper to the pot and stir well.
6. Pour the water into the pot and stir again.
7. Cover the pot with a lid and place it in the oven.
8. Bake for 2 hours or until the lamb meat is tender.
9. Remove the pot from the oven and let it cool for 10 minutes.
10. Serve the Khorkhog with Eggplant and Tomatoes hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Zucchini can be used instead of eggplant.
- Canned tomatoes can be used instead of fresh tomatoes.
Variations:
- Add potatoes or carrots to the recipe for extra vegetables.
- Use different spices to change the flavor of the dish.
Tips and tricks:
- Make sure to brown the lamb meat before adding the vegetables to the pot.
- Use a wooden spoon to stir the ingredients to prevent the eggplant from breaking apart.
- Add more water if the Khorkhog becomes too dry.
Storage instructions:
- Store the Khorkhog with Eggplant and Tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Khorkhog with Eggplant and Tomatoes in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the Khorkhog with Eggplant and Tomatoes in a large bowl with fresh herbs on top.
Garnishes:
- Fresh parsley or cilantro can be used as a garnish.
Pairings:
- Serve the Khorkhog with Eggplant and Tomatoes with rice or bread.
Suggested side dishes:
- A side salad or roasted vegetables would be a great addition to this dish.
Troubleshooting advice:
- If the Khorkhog becomes too dry, add more water to the pot.
Food safety advice:
- Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Khorkhog is a traditional Mongolian dish that is typically made with lamb meat and cooked in a special pot over hot stones.
Flavor profiles:
- This dish has a savory and slightly spicy flavor with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the Khorkhog with Eggplant and Tomatoes as a main course for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mongolian