Wrap the filling in the dough. Put about 3 c of cooking oil in about a 3 qt pot, heat to between 350deg. Makes about 48 Rather salty, but not intolerably so. People who do not like salt should probably cut it in half. Almost all of the dishes from this source come out quite salty.
Directions Melt the ghee, put it in a pot.
Brown the meat, onions, and garlic in it for about 5 minutes on a medium heat. Simmer about another 10 minutes, then add ginger, pepper, cardamom and cloves. Khorkhog A while back I had a recipe for Khorkhog, which was listed as a mongolian festival dish. When finished, remove stones, scoop out lamb and onion mixture and serve over rice with cooking broth. I've made this on several of our saturday night gaming sessions, although I cheated.