This month my husband challenged me to cook Mongolian. Why, you ask? Well, why not! I discovered via this really interesting site that the staples of Mongolian food are boiled lamb and noodles, as it’s traditionally a nomadic culture. I adapted two recipes, mutton cooked with hot stones and stew with vegetables, meat and fresh or fried noodles, to create a slow cooker meal suitable for a western lifestyle. It should be nearly as good simmered on the stove top for a couple of hours.
- 500g diced goat
- 1 baking potato
- 5 carrots
- 2 onions
- 2 leeks
- 1/2 tsp black pepper
- 1 tsp caraway
- 2 sheets of noodles
- Defrost your meat if necessary. Peel and chop your potatoes, carrots and onions. Wash and slice the leeks.
- Fill and boil the kettle.
- Arrange your prepared ingredients in the slow cooker and sprinkle over the spices. Add freshly boiled water until the ingredients are just covered, stir, and cook on low for 8 hours.
- minutes before serving, break your noodles up a bit and stir them in.
The results were scrummy, we will be making it again. The sweetness of the caraway really came through, and using goat made the stew a lot less greasy than the more traditional British lamb. Whilst egg noodles aren’t quite what Mongolian nomads eat, they made a refreshing change from bread.