Mongolian barbecue
Ingredients:
3 pounds lamb meat, chopped into medium pieces
4 potatoes, chopped into large pieces
2 carrots, into 4 pieces
1 yellow whole onion, into quarters
1 whole garlic
1 head of lettuce
1 head of cabbage
4 round dark smooth rocks
Instructions:
Heat rocks on a grill or in the fire.
Cut and prepare all other ingredients.
Add all the ingredients to a large pot on an open fire or use a pressure cooker. It should be layered as meat, vegetables, stones, meat, vegetables, stones, etc. (Don’t forget the stones! They will add flavor and heat the ingredients.)
If using a pressure cooker, cook using the meat/stew option.
Cook for about 40 minutes.
The result will be a delicious stew and tender meat. Don’t eat the stones.
Enjoy the dish.
Homemade yogurt
Ingredients:
1 cup whole milk (Mongolia processes milk from dairy cattle)
1 cup yogurt
1 cup ripe banana chopped
1 cup granola
½ cup honey
½ cup raspberries
½ cup blueberries
2 small mint leaves
Instructions:
Heat milk in a pot on medium heat for a few minutes.
Place yogurt in a bowl.
Pour a cup of milk on top of yogurt.
Cover the bowl with plastic wrap and place it in a warm area.
Let sit for six hours. The yogurt should be a thick creamy texture.
For morning breakfast, place yogurt in the bottom of a glass cup.
Add granola and layer banana, raspberries and blueberries.
Add another layer of yogurt and toppings.
Top with honey and garnish with mint leaves.
Enjoy.
Watch the Mongolian Club make Mongolian barbecue and homemade yogurt on BYU–Hawaii's YouTube here.