Entree: Mongolia – National Cuisine – Хорхог ➤ Khorkhog (Sealed stew of mutton and vegetables cooked with heated stones)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) mutton shoulder or leg, trimmed and cut into 2 in (5 cm) chunks
- 2 medium onions, sliced (about 300 g)
- 3 medium potatoes, quartered, about 1.5 lb (680 g)
- 2 medium carrots, cut into 1 in (2.5 cm) pieces (about 200 g)
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) black pepper
- 2 bay leaves
- 1 cup (240 ml) water or light broth
- 15–20 clean rounded river stones, poker-size, heated until very hot (no measurement)
- 2–3 tbsp (30–45 ml) vegetable oil or sheep fat (optional, for searing)

Instructions

1. Prepare and preheat stones: select clean, dense river stones. Build a hot fire and heat the stones for 30–45 minutes until they are glowing and very hot. Keep stones in the fire until ready to use.
2. While stones heat, cut mutton into 2 in (5 cm) pieces and season with 1 tsp (5 g) of the salt and the black pepper. Slice onions, and cut potatoes and carrots into chunky pieces.
3. (Optional) In a heavy metal container or large metal milk can with a tight-fitting lid, heat 2–3 tbsp (30–45 ml) oil or sheep fat over fire and quickly sear the mutton pieces in batches until browned for added flavor.
4. Layer half the hot stones in the bottom of the container to form a hot base. Add seared mutton, then a layer of onions, potatoes, and carrots. Sprinkle remaining 1 tsp (5 g) salt and add bay leaves. Pour 1 cup (240 ml) water or light broth over the contents.
5. Place the remaining hot stones on top of the meat and vegetables to create even cooking heat. Seal the container with its lid; wrap the lid with a heavy cloth or place a tight-fitting band to keep it closed if necessary.
6. Position the sealed container beside or over low coals so it cooks by retained heat. Cook for 1.5–2 hours; cooking time varies with stone temperature and meat size. Do not open during cooking.
7. After cooking, carefully open the container away from your face to avoid steam and shifting stones. Remove the top stones with tongs and set aside.
8. Transfer meat and vegetables to a serving platter. Discard the hottest stones (or allow them to cool safely) and ladle any broth over the meat. Serve immediately, traditionally enjoyed communally straight from the pot.