Mongolian Meat and Potato Stew with Onions

Slow-simmered lamb and potatoes in a savory onion broth, reflecting traditional cauldron cooking.

Cuisine: Asian

Category: One Pot

Prep: 15 minutes. Cook: 50 minutes.

Serves 4.

Ingredients

• 1 lb lamb stew meat
• 2 cups potatoes
• 1 cup yellow onion
• 1/2 cup carrots
• 3 cups bone broth
• 1 tsp fresh thyme
• 1/4 tsp black pepper
• 1/2 tsp salt

Instructions

1. Step 1: Cut 1 lb lamb stew meat into 1-inch cubes. Heat a pot over medium-high, add lamb, and cook for 4 minutes until browned on all sides; remove and set aside.
2. Step 2: Add 1 cup sliced yellow onion and 1/2 cup diced carrots to the same pot, sautéing for 3 minutes until softened. Stir in 2 cups diced potatoes and cook for 2 minutes.
3. Step 3: Return lamb to pot, add 3 cups bone broth, 1 tsp fresh thyme, 1/4 tsp black pepper, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until potatoes are tender.
4. Step 4: Discard thyme sprigs, taste, and adjust salt if needed before serving.