Discover Mongolia’s Khorkhog – The Best Hot-Stone Lamb Recipe
Mongolian Khorkhog
Today on the Takrecipe website, we bring you the famous Mongolian Khorkhog, a traditional nomadic dish where lamb is slow-cooked with hot stones in a sealed pot. This unique method infuses the meat with a smoky, earthy flavor, resulting in incredibly tender and juicy bites. The combination of seasoned lamb, root vegetables, and the natural heat from the stones makes this dish an unforgettable experience. If you love hearty, rustic dishes, Khorkhog is a must-try!
Ingredients (Serves 6)
- 2 kg lamb (bone-in, cut into large chunks)
- 4-5 medium potatoes (quartered)
- 3-4 carrots (sliced into thick pieces)
- 2 onions (sliced)
- 5-6 garlic cloves (whole)
- 2 tablespoons salt (adjust to taste)
- 1 tablespoon black pepper
- 1 teaspoon cumin (optional, for extra flavor)
- 1 teaspoon paprika (optional)
- 1 liter water
- 10-15 smooth river stones (about the size of a fist)
Preparing the Stones
Select and clean 10-15 smooth river stones, ensuring they are free of dirt and debris. Heat the stones over an open fire or in a grill for at least an hour until they become extremely hot.
Layering the Ingredients in a Pot
In a large heavy-duty metal pot (traditionally a milk can), add a layer of lamb pieces. Place a few hot stones directly on top of the meat. Add layers of potatoes, carrots, onions, and garlic. Sprinkle salt, black pepper, cumin, and paprika evenly. Repeat the layering process, adding more meat and vegetables with hot stones in between.
Cooking the Khorkhog
Pour about 1 liter of water into the pot to create steam during cooking. Seal the pot tightly with a lid to trap the heat and moisture. Cook over medium heat for about 2-3 hours, occasionally shaking the pot to evenly distribute the heat.
Serving the Khorkhog
Once cooked, carefully remove the stones and set them aside. Arrange the tender lamb and vegetables on a serving platter. The hot stones can be handed around for people to hold briefly (believed to bring good luck). Serve with a side of flatbread or rice and enjoy!
Tips:
Use the Right Stones:
🟢Only use smooth, non-porous stones from a riverbed. Avoid stones that may crack or explode under heat.
Shake the Pot Occasionally:
🟢This ensures even cooking and prevents the food from sticking to the bottom.
Use Fresh Lamb:
🟢The quality of lamb greatly affects the final flavor. Traditional Mongolian Khorkhog is made with freshly butchered meat for the best taste.