Chanasan Makh - Mongolian Spiced Lamb Stew

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, combine the cumin powder, coriander powder, paprika, turmeric powder, and chili flakes. Mix well.
5. 5.
   Sprinkle the spice mixture over the lamb and stir to coat evenly.
6. 6.
   Pour in the beef or vegetable broth, soy sauce, tomato paste, and honey. Stir well to combine.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Bring the stew to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
9. 9.
   Serve the Chanasan Makh hot, garnished with fresh cilantro. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

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

Tips & Tricks

• For a spicier version, increase the amount of chili flakes or add fresh chopped chili peppers.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 10 minutes of cooking.
• Feel free to add vegetables like carrots, potatoes, or bell peppers to the stew for added texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Serve the Chanasan Makh with a side of pickled vegetables for a tangy contrast to the rich flavors of the stew.

Serving advice

Serve the Chanasan Makh hot, accompanied by steamed rice or noodles. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Chanasan Makh in a deep bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some fresh cilantro on top for an added touch of green.