Mongolian-style Spiced Lamb Stew

Ingredients

While the original Egyptian dish, Swar as-sitt, is a spiced lamb stew, the Mongolian adaptation brings a unique twist to the recipe. Mongolian cuisine is known for its bold flavors and the use of aromatic spices such as ginger and cumin. The Mongolian-style spiced lamb stew incorporates these flavors, giving the dish a distinct taste that sets it apart from its Egyptian counterpart. We alse have the original recipe for Swar as-sitt, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• 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, 4g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and grated ginger, and cook for another minute.
3. 3.
   Return the lamb to the pot and add the cumin powder, paprika, and chili flakes. Stir well to coat the lamb with the spices.
4. 4.
   Add the sliced carrots and diced bell pepper to the pot. Pour in the beef broth and soy sauce. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   If desired, mix the cornstarch with a little water to make a slurry and add it to the stew to thicken the sauce. Cook for an additional 5 minutes.
7. 7.
   Serve the Mongolian-style spiced lamb stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb such as leg or shoulder. Trim any excess fat before cubing the meat.
• Ginger — Use fresh ginger for a vibrant and aromatic flavor. Peel the ginger before grating it into the stew.
• Cornstarch — If you prefer a thicker sauce, mix cornstarch with a little water to make a slurry before adding it to the stew. Adjust the amount according to your desired consistency.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or a dash of hot sauce.
• Allow the stew to simmer on low heat for a longer time to enhance the flavors and achieve a more tender lamb.
• Serve the stew with a side of steamed rice or crusty bread to soak up the delicious sauce.
• Customize the vegetables according to your preference. You can add mushrooms, snow peas, or baby corn for additional variety.
• Make a larger batch of the stew and freeze the leftovers for a quick and satisfying meal on busy days.

Serving advice

Serve the Mongolian-style spiced lamb stew in deep bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some additional chili flakes and a few cilantro leaves on top of the stew. Serve it in traditional Mongolian bowls or decorative ceramic bowls for an authentic touch.