Mongolian Style Spiced Goat Stew
With this goat stew you can travel the globe in your kitchen – and it’s no hassle.
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 andstew with vegetables, meat and fresh or fried noodles, to create a slow cooker goat stew suitable for a western lifestyle. It should be nearly as good simmered on the stove top for a couple of hours.
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. If you can’t get hold of goat, try Venison, or the leanest lamb or beef you can get. Whilst egg noodles aren’t quite what Mongolian nomads eat, they made a refreshing change from bread.
Making Mongolian Style Spiced Stew
First, slice the carrots. Cut the root end off the leeks, cut a slit and rinse thoroughly. Then slice the leeks. Peel and chop the potato and onions.
Measure out the spices.
Place the vegetables, spices and goat in the slow cooker and mix thoroughly. Pour in freshly boiled water and cook on low for 8 hours.
Break up the noodles and stir them in for the final 10 minutes – on high.
Then you’re ready to serve your Mongolian style spiced goat stew.
Originally published 28 August 2015- adapted on 29 June 2018 with new photos and detail added
This exotic-sounding goat recipe inspired by the cooking of Mongolian nomads is easy to prepare. Bring a taste of Asia to your dinner time - with no fuss.
- 500 g diced goat
- 1 baking potato
- 5 carrots
- 2 onions
- 2 leeks
- 1/2 tsp black pepper
- 1 tsp caraway
- 2 sheets of noodles
- Defrost your meat if necessary. Peel and chop your potatoes, carrots and onions. Wash and slice the leeks.
- Fill and boil the kettle.
- 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.
10 minutes before serving, break your noodles up a bit and stir them in. Turn the slow cooker up to high for this period.
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