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Mongolian khorkhog with tender lamb, vegetables, and smooth cooking stones in a metal pot.

Mongolian Khorkhog (Lamb and Vegetable Hot-Stone Stew)

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A rustic Mongolian lamb stew with onion, carrots, potatoes, and hot cooking stones.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mongolian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 2 1/2 lb bone-in lamb shoulder, cut into large pieces
  • 2 medium yellow onions, quartered
  • 4 medium carrots, cut into thick pieces
  • 1 1/2 lb baby potatoes, scrubbed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup water
  • 6 whole clean, dry heat-safe cooking stones about 2 inches each

Equipment

  • Heavy lidded pot
  • Sturdy tongs
  • Chef's knife
  • Heat-safe cooking stones

Method
 

Prepare:
  1. 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.
  2. Season the lamb with the salt and pepper. Arrange half of the onions in the bottom of a heavy lidded pot.
Layer and Cook:
  1. Add the lamb, carrots, potatoes, remaining onions, and water. Nestle the hot stones among the ingredients with sturdy tongs.
  2. Cover tightly and cook over low heat for 80 to 90 minutes, turning the lamb once, until tender.
Finish:
  1. Remove the stones carefully with tongs and check that the lamb is tender and the vegetables are cooked through.
  2. Taste the broth for seasoning. Spoon the lamb and vegetables into bowls and serve hot.

Nutrition

Calories: 690kcalCarbohydrates: 39gProtein: 46gFat: 40gSaturated Fat: 16gCholesterol: 155mgSodium: 1160mgFiber: 7gSugar: 8g

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.