Khorkhog

Хорхог · Khorkhog

Ingredients8

• bone-in mutton or lamb1.5 kg
• smooth river stones8
• onion2
• garlic4 cloves
• salt2 tsp
• black pepper1 tsp
• water200 ml
• carrot2

Method

1. Choose smooth, crack-free river stones and heat them in a fire or very hot oven until glowing.
2. Cut the mutton into large bone-in chunks and slice the onion, garlic, and carrot.
3. Layer the meat, onion, garlic, carrot, salt, and pepper in a heavy lidded pot or milk can.
4. Place the hot stones among the meat so they touch the pieces, then add the water.
5. Seal the pot tightly and cook over moderate heat for about 1 hour 30 minutes, shaking occasionally.
6. Open carefully, remove the stones, and serve the meat and juices hot, often with the stones for warming the hands.