Turkmen Boodog

Ingredients

In Turkmen cuisine, Boodog is adapted by using traditional Turkmen spices and flavors. The cooking technique remains the same, with the use of hot stones to cook the meat from the inside. However, the choice of meat may vary, with lamb being more commonly used in Turkmen Boodog compared to the goat meat used in the original Mongolian version. We alse have the original recipe for Boodog, so you can check it out.

• 2 pounds (900g) lamb meat, cut into chunks 2 pounds (900g) lamb meat, cut into chunks
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon black pepper 1 teaspoon black pepper
• Salt to taste Salt to taste
• Hot stones for cooking Hot stones for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, cumin, coriander, black pepper, and salt.
2. 2.
   Add the lamb meat to the bowl and mix well, ensuring that the meat is coated evenly with the marinade. Let it marinate for at least 2 hours, or overnight for better flavor.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Place the marinated meat in a roasting pan and arrange the hot stones around the meat.
5. 5.
   Cover the roasting pan tightly with aluminum foil, ensuring that no steam can escape.
6. 6.
   Place the roasting pan in the preheated oven and cook for about 2 hours, or until the meat is tender and cooked through.
7. 7.
   Carefully remove the hot stones from the roasting pan and discard them.
8. 8.
   Serve the Turkmen Boodog hot with Turkmen flatbread, fresh herbs, and vegetables.

Treat your ingredients with care...

• Lamb meat — Choose lean cuts of lamb for a healthier option. Trim any excess fat before marinating to reduce the overall fat content of the dish.

Tips & Tricks

• If you don't have access to hot stones, you can use a preheated cast-iron skillet or grill to cook the meat.
• For added flavor, you can sprinkle some fresh herbs, such as cilantro or mint, over the cooked meat before serving.
• Serve Turkmen Boodog with a side of yogurt or a tangy tomato salad to balance the richness of the dish.
• Experiment with different spice blends to customize the flavor of the marinade according to your preference.
• Make sure to let the meat rest for a few minutes before serving to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve Turkmen Boodog hot, straight from the oven, to fully enjoy the sizzling and aromatic experience. Accompany it with Turkmen flatbread, fresh herbs, and vegetables for a complete and satisfying meal.

Presentation advice

Present Turkmen Boodog on a large platter, with the sizzling hot stones placed around the meat. Garnish with fresh herbs and serve with traditional Turkmen flatbread on the side. The visual appeal of the hot stones and the enticing aroma will enhance the dining experience.