Khorkhog-Style Cast-Iron Seared Meat, Potato, Carrot & Cabbage Braise – Authentic Mongolia Recipe
Inspired by Mongolia’s legendary hot-river-stone cooking method, caramelizing meat and vegetables in their own juices.
- Country of Origin
- 🇲🇳 Mongolia (East Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender lamb or beef chunks, Large wedges of potato, Carrot, Toasted caraway seeds, Black peppercorns
Ingredients for Khorkhog-Style Cast-Iron Seared Meat, Potato, Carrot & Cabbage Braise (4 Servings)
- 1.25 lbs (or 2.5 cups) tender lamb or beef chunks, prepped into bite-sized pieces
- 1.5 cups large wedges of potato, washed and trimmed
- 1 cup carrot
- 1 medium onion and 3 cloves garlic, finely minced with toasted caraway seeds
- 1.5 tbsp traditional Mongolia seasoning (black peppercorns, bay leaf, scallions)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender lamb or beef chunks for 5 minutes.
- Add minced onion, garlic, toasted caraway seeds, and black peppercorns, bay leaf, scallions, stirring for 2 minutes until deeply aromatic.
- Add large wedges of potato and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in carrot right before serving warm.