Chanasan Makh

Name: Chanasan Makh
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 6 servings
Cuisine: Mongolian
Ingredients: 1.5kg mutton on the bone; 2 litres water; 1 tbsp coarse salt

Чанасан мах (CHAH-nah-sahn MAHK)

Boiled Mutton

⏱ Prep Time 2 hours

📈 Difficulty Easy

👥 Servings

Plain boiled mutton served on the bone with nothing but salt. The purest expression of Mongolian meat culture, celebrating the natural flavor of pasture-raised lamb.

Nutrition & Info

Protein 40.0g

Fat 35.0g

Dietary

dairy-free nut-free

Equipment Needed

large pot sharp knife

Presentation Guide

Vessel: large communal wooden plate

Accompaniments: coarse salt, raw onion slices

Instructions

1
Place mutton pieces in a large pot. Cover with cold water and bring to a boil.
2
Skim all foam from the surface during the first 10 minutes of boiling.
3
Reduce heat to a gentle simmer. Cook for 90 minutes until meat is very tender.
4
Add salt in the last 15 minutes of cooking.
5
Remove meat from broth. The broth is served separately or used for noodle soup.
6
Serve meat on a communal platter. Diners cut pieces with their own knives.

💡

Did You Know?

In traditional Mongolian etiquette, the most honored guest receives the sheep tail fat, considered the choicest part.

Chef's Notes

Equipment Tips

large pot
sharp knife

Accompaniments

coarse salt, raw onion slices

The Story Behind Chanasan Makh

Chanasan makh is the foundation of Mongolian cuisine, unchanged for thousands of years. Nomadic herders rely on their livestock for sustenance, and simple boiling preserves every calorie. The resulting broth is never wasted, used as the base for soups and tea. This dish demonstrates the Mongolian philosophy that truly good meat needs no seasoning beyond salt, a belief supported by the exceptional quality of grass-fed Mongolian livestock.

🕐 Traditionally enjoyed daily dinner, especially in rural areas 📜 Origins: Ancient nomadic

Comments (0)

No comments yet. Be the first to share your thoughts!