Entree: Mongolia – Northern Culinary Region – хорхог ➤ Khorkhog (Traditional Mongolian mutton stew cooked with hot stones in a sealed container)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 45 min

Total 2 hrs 45 min

Ingredients

- 2.5 lb (1.1 kg) mutton shoulder or leg, cut into large 2–3 in (5–7 cm) chunks
- 1 tbsp (15 g) coarse sea salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 3 medium potatoes, about 1.5 lb (700 g), peeled and halved
- 3 medium carrots, about 12 oz (340 g), cut into large pieces
- 2 large onions, about 12 oz (340 g) total, quartered
- 2 bay leaves (optional)
- 1/2 cup (120 ml) water
- 8–12 smooth river stones (cleaned), no measurement required
- Additional hot stones for preheating (use same type; no measurement required)
- Fresh chopped parsley or dill for garnish (optional)

Instructions

1. Prepare clean, smooth river stones and heat them until very hot. On a gas burner or in a hot oven set to 500°F (260°C), place stones directly on the heat or in a heavy pan and heat 30–45 minutes until glowing hot; use tongs and heatproof gloves for safety.
2. Season the mutton pieces with 1 tbsp (15 g) coarse salt and 1 tsp (2 g) pepper. In a large heavy‑walled pot (cast iron or thick stainless steel) layer about half the meat, then add all the potatoes, carrots, and onions in a single layer. Tuck in bay leaves if using.
3. Using tongs, place several of the preheated hot stones among and atop the meat and vegetables. Add the remaining meat on top, then place more hot stones to fill gaps and create heat contact. Sprinkle 1/2 cup (120 ml) water over the layers to create steam.
4. Quickly cover the pot with a tight‑fitting lid (seal with a damp cloth if needed to trap steam). Reduce heat to medium‑low and let cook undisturbed 1 to 1 1/2 hours until the mutton is very tender. The hot stones will continue to cook and impart a smoky, roasted flavor.
5. Remove the lid carefully, using tongs and gloves to avoid steam burns, and discard or set aside the stones (they will be extremely hot). Stir gently to mix juices with vegetables. Taste and adjust salt.
6. Transfer meat and vegetables to a large platter, garnish with chopped parsley or dill if desired, and serve family‑style with bowls for the rich broth.