Traditional dish of Mongolian nomadic life with pasture raised, grass fed and finished lamb, nourishing, gut healing bone broth, and copious amounts of vegetables. Enjoy!
1tbspgrass fed tallow, ghee, or virgin cold-pressed coconut oil
1packgrass fed and finished, pasture raised lamb, cut into chunks or strips (about 2 cups)thawed
sea salt and black pepper to taste
1medium organic onion, sliced into half rings
2organic garlic cloves, minced
1inchorganic piece of ginger, minced
1/2organic green cabbage, finely shredded
3 organic carrots, finely shredded
1/2organic red bell pepper, finely sliced
1organic small daikon radish, finely shredded
1cupgrass and finished, pasture raised bone broth (I used astragalus infused beef bone marrow broth)
organic sliced green onion, organic sesame seeds to garnish (optional)
For the kefir garnish
1/2cupgrass fed kefir
1tbspground organic flax seeds
Instructions
Make the kefir and flax in advance. Add the flaxseeds to the kefir and let the mixture ferment at least overnight in the refrigerator.
Heat the tallow in a large pot over medium heat. Add the meat, space it out evenly on the bottom of the pot, then turn the heat up to high. Let the meat cook for 1-2 minutes on each side or until the meat is browned.
Add the cabbage, carrots, bell pepper and daikon radish. Cover the pot with a lid to steam the mixture and reduce its volume. Stir to combine the mixture, then add the remaining bone broth. Bring to a boil, then back down to a simmer for about 15 minutes.
Serve hot and garnish with green onion, sesame seeds, and kefir.