Khorkhog is a famous Mongolian lamb dish traditionally cooked with heated stones inside a sealed metal vessel. The stones help create a tender, richly flavored stew with a distinctive rustic character.
This home-kitchen version uses a heavy pot and a few clean, heat-safe stones to echo the traditional method while keeping the lamb and vegetables easy to manage.
Use only clean, dry, uncoated stones known to be safe for cooking, and handle them with sturdy tongs because they become extremely hot.
Serving Suggestions
Serve khorkhog in deep bowls with the cooking vegetables and a simple cucumber salad or warm flatbread on the side.
Recipe Notes
Store leftovers for up to 3 days. Reheat gently on the stovetop with a little water so the lamb stays moist.
Mongolian Khorkhog (Lamb and Vegetable Hot-Stone Stew)
A rustic Mongolian lamb stew with onion, carrots, potatoes, and hot cooking stones.
Ingredients
Equipment
Method
Prepare:
- Rinse and dry the cooking stones thoroughly. If using a stovetop, heat them in a dry heavy pan over medium-high heat for 30 minutes.
- Season the lamb with the salt and pepper. Arrange half of the onions in the bottom of a heavy lidded pot.
Layer and Cook:
- Add the lamb, carrots, potatoes, remaining onions, and water. Nestle the hot stones among the ingredients with sturdy tongs.
- Cover tightly and cook over low heat for 80 to 90 minutes, turning the lamb once, until tender.
Finish:
- Remove the stones carefully with tongs and check that the lamb is tender and the vegetables are cooked through.
- Taste the broth for seasoning. Spoon the lamb and vegetables into bowls and serve hot.
Nutrition
Notes
- Never use painted, porous, wet, or unknown stones for cooking.
- Keep the lid closed as much as possible so the stew cooks in its own moisture.
