A one-pot recipe is ideal for camping. It’s straightforward to prepare and cook, with less cleaning up at the end of the meal. Mongolian cuisine has great flavour but can be quite simple, using a variety of meats such as mutton, beef, lamb, camel and even marmot combined with vegetables, noodles, pasta or rice.
Mongolian nomads sustained themselves directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep and goats, as well as game. Meat is either cooked, used as an ingredient for soups or dumplings such as buuz, khuushuur, bansh and manti or dried for winter.
The Mongolian diet includes a high proportion of animal fat, necessary to withstand cold winters and hard work. Winter temperatures are as low as -40C and outdoor labour demands…
