Khorkhog

Clean ten to twelve smooth river stones thoroughly by scrubbing and boiling them. Heat the stones directly in a fire or on a gas burner until extremely hot and slightly glowing, using metal tongs to handle them safely throughout the entire process.

Season the lamb pieces generously with salt and black pepper, rubbing the seasonings into the meat. Layer the lamb into a large metal milk can, traditional metal container, or heavy pot that can be sealed tightly during cooking.

Build layers in the container by alternating seasoned lamb with the superheated stones, using tongs to place each stone carefully. The direct contact between the hot stones and meat creates the unique smoky flavour that is characteristic of khorkhog.

Add the potato halves, carrot chunks, and quartered onions between the layers of meat and stones. Pour the water into the container to generate steam, which combines with the radiant heat from the stones to cook everything simultaneously.

Seal the container tightly with its lid or cover with heavy-duty aluminium foil, ensuring no steam escapes. Allow the khorkhog to cook for one and a half to two hours, during which the pressurised steam and stone heat tenderise the lamb completely.

Open the container carefully, standing back to avoid the rush of extremely hot steam. The lamb should be falling off the bone and the vegetables perfectly tender and infused with the rich, smoky lamb flavour from the slow cooking process.

Remove the stones with tongs and discard them. Transfer the tender lamb and vegetables to a large communal platter. Traditionally, diners pass the warm greasy stones between their hands, which Mongolians believe promotes good health and blood circulation.