Mongolian Style Spiced Goat Stew

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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.

Fiery Cajun Tuna Pasta

 

Mongolian Style Spiced Goat Stew
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Ingredients

  • 500g diced goat
  • 1 baking potato
  • 5 carrots
  • 2 onions
  • 2 leeks
  • 1/2 tsp black pepper
  • 1 tsp caraway
  • 2 sheets of noodles

Instructions

  1. Defrost your meat if necessary.  Peel and chop your potatoes, carrots and onions.  Wash and slice the leeks.
  2. Fill and boil the kettle.
  3. 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.
  4. minutes before serving, break your noodles up a bit and stir them in.
Cuisine: Mongolian | Recipe Type: Dinner
http://busylizziecooks.com/mongolian-style-spiced-goat-stew/

Fiery Cajun Tuna Pasta

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.

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