Lamb Khorkhog

Name: Lamb Khorkhog
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 servings
Cuisine: Mongolian
Ingredients: 1.5kg lamb, bone-in pieces; 10 smooth river stones; 4 potatoes, quartered; 3 carrots, chunked; 1 onion, quartered; 1 tsp salt; 1/2 tsp pepper; 500ml water

Хорхог (KHOR-khog)

Hot Stone Lamb Stew

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 554 kcal

Lamb pieces pressure-cooked in a sealed metal container with hot stones, potatoes, and carrots. The portable version of boodog, yielding impossibly tender meat.

Nutrition & Info

Protein 38.0g

Carbs 24.0g

Fat 34.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

large metal milk can or pot with tight lid river stones fire tongs

Presentation Guide

Vessel: the cooking vessel itself, opened at the table

Accompaniments: raw onion, salt

Ingredients

1.5kg lamb, bone-in pieces
10 smooth river stones
4 potatoes, quartered
3 carrots, chunked
1 onion, quartered
1 tsp salt
1/2 tsp pepper
500ml water

Instructions

1
Heat river stones in a fire until extremely hot, at least 30 minutes.
2
Layer lamb pieces, potatoes, carrots, and onion in a large metal can or pot.
3
Using tongs, place hot stones between the layers of meat and vegetables.
4
Add water, salt, and pepper. Seal the container tightly. The steam and stones create intense pressure.
5
Cook over medium fire for 90 minutes, shaking the container occasionally.
6
Open carefully, steam will escape. Serve meat and vegetables. Pass the hot stones hand to hand.

💡

Did You Know?

After cooking, everyone passes the hot greasy stones from hand to hand. Mongolians believe this restores energy and warms the bones.

Chef's Notes

Equipment Tips

large metal milk can or pot with tight lid
river stones
fire
tongs

Accompaniments

raw onion, salt

The Story Behind Lamb Khorkhog

Khorkhog is the everyday cousin of boodog, using a metal container instead of the animal skin. The technique likely evolved when metal containers became available through trade. Hot river stones generate intense steam inside the sealed vessel, pressure-cooking the meat until it falls from the bone. Khorkhog is the quintessential outdoor Mongolian feast, made at the countryside during summer when families gather to celebrate. The ritual of passing hot stones is as important as the food itself.

🕐 Traditionally enjoyed outdoor gatherings and celebrations 📜 Origins: Ancient nomadic

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