Lamb Khorkhog — Print Recipe — The Culinary Codex

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

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.