Entree: Mongolia – Southern Culinary Region – Khorkhog (Mongolian hot-stone stew of mutton and vegetables cooked with heated stones)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.4 kg) mutton or lamb shoulder, bone-in, cut into 2 in (5 cm) chunks
- 10–12 clean flat river stones, about 2–3 in (5–7.5 cm) each, heated until glowing
- 2 tbsp (30 ml) vegetable oil or melted lamb fat
- 2 large onions, quartered, about 12 oz (340 g) total
- 3 medium potatoes, peeled and halved, about 1 lb (450 g)
- 2 large carrots, cut into large chunks, about 8 oz (225 g)
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (15 g) coarse salt, divided and to taste
- 1/2 cup (120 ml) water
- Optional: 1 small turnip or rutabaga, cut into chunks, about 8 oz (225 g)

Instructions

1. Prepare stones outdoors over a fire or in a wood stove: clean, dry, and heat the river stones until they are red-hot and glowing. Handle with heavy tongs and gloves.
2. Rub the inside of a large metal milk can, Dutch oven, or heavy pot with the oil or melted fat. Place a layer of a few hot stones in the bottom to create the initial heat bed.
3. Layer half of the meat pieces over the stones, sprinkle with half of the salt and some peppercorns, then add a layer of onions, potatoes, carrots, and optional turnip.
4. Add a second layer of meat and remaining vegetables. Tuck the remaining hot stones between and atop the layers so they contact meat and vegetables; pour 1/2 cup (120 ml) water into the pot to create steam.
5. Seal the pot tightly with its lid; traditionally a cloth or mud might be used to keep steam in. Cook for 1.5 to 2 hours over coals or a low flame, checking only once if necessary to ensure stones remain hot and container sealed.
6. After cooking, carefully remove the lid away from you to release steam. Using tongs, remove stones first and serve meat and vegetables directly from the pot; some stones will be embedded—handle with care.
7. Adjust seasoning with more salt if needed. Traditionally khorkhog is eaten with hands or communal utensils; enjoy with bread or rice if desired.