Ingredients with Measurements:
- 2 lbs of lamb meat, cut into small pieces
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp of vegetable oil
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of cumin
- 1 tsp of paprika
- 1 tsp of turmeric
- 1 cup of water
- 2 zucchinis, sliced
- 2 bell peppers, sliced
Special equipment needed:
- Large pot or dutch oven
- Skillet or frying pan
Step-by-step instructions:
1. In a large pot or dutch oven, heat the vegetable oil over medium-high heat.
2. Add the lamb meat and cook until browned on all sides.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the salt, black pepper, cumin, paprika, and turmeric to the pot and stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let the mixture simmer for 1 hour.
7. In a skillet or frying pan, heat some vegetable oil over medium-high heat.
8. Add the sliced zucchinis and bell peppers to the skillet and cook until they are slightly browned and tender.
9. Add the cooked zucchinis and bell peppers to the pot with the lamb meat and stir to combine.
10. Cover the pot and let the mixture simmer for an additional 30 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
Medium-high heat for the pot and skillet
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef or goat meat can be used instead of lamb meat
- Any type of squash can be used instead of zucchini
- Any type of bell pepper can be used
Variations:
- Add potatoes or carrots to the pot for additional vegetables
- Use different spices for a different flavor profile
- Add a can of diced tomatoes for a more tomato-based sauce
Tips and tricks:
- Make sure to brown the meat before adding the onion and garlic for added flavor
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness
Storage instructions:
Store the khorkhog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the khorkhog in a pot over medium heat until heated through.
Presentation ideas:
Serve the khorkhog in a large bowl with a spoon for serving.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the khorkhog for added flavor and color.
Pairings:
Serve the khorkhog with a side of rice or bread for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Salad
- Grilled corn
Troubleshooting advice:
- If the khorkhog is too thick, add more water to the pot and let it simmer for an additional 10-15 minutes.
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 pot with hot stones.
Flavor profiles:
The khorkhog has a savory and slightly spicy flavor profile from the combination of spices used in the recipe.
Serving suggestions:
Serve the khorkhog with a side of rice or bread for a complete meal.
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Region: Mongolian