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Khorkhog – Hot Stone Lamb Stew

Name: Khorkhog – Hot Stone Lamb Stew
Total time: 120 min
Yield: 6
Ingredients: 1.5 kg (shoulder and ribs, bone-in) Lamb; 800 g Potato; 400 g Carrot; 2 gros Onion; 4 cloves Garlic; 1 tbsp Gros sel; 1 tsp Pepper; 200 ml Water

Preparation time: 2 h
Servings: 6

Ingredients

Lamb — to buy1.5 kg (shoulder and ribs, bone-in)
Potato — to buy800 g
Carrot — to buy400 g
Onion — to buy2 gros
Garlic — to buy4 cloves
Gros sel — to buy1 tbsp
Pepper — to buy1 tsp
Water — to buy200 ml

Preparation

Cut the lamb (shoulder and ribs, bone-in) into large chunks: the bone adds flavor and keeps the meat from drying out during the long, sealed cooking.
Heat 6 to 8 large smooth stones (or, for a modern kitchen version, a very hot cast-iron plate) directly over hot embers until they're scorching: on the steppe, this fire-heated stone is the cooking source, no oven needed.
In a large cast-iron pot, layer potatoes and carrots cut into large chunks, then a layer of lamb, sliced onion and garlic, coarse salt and pepper.
Tuck 2 to 3 red-hot stones between the pieces of meat, then repeat the layers of vegetables, meat, and stones until everything is used, finishing with a layer of stones on top.
Add a little water to the bottom of the pot, seal tightly with a heavy lid and wrap the rim with a damp cloth to trap all the steam inside.
Cook covered over very low heat for 1 hour 30 minutes to 2 hours without ever opening the lid: the meat slowly cooks in its own steam and the heat released by the stones, which tenderizes it deeply while keeping every bit of juice.
Carefully remove the stones (traditionally passed hand to hand while still hot, believed to bring luck and good health), then arrange the meat and tender vegetables on a large platter.
Serve immediately with the cooking juices and flatbread for dipping, alongside a pickle or raw marinated onion to cut through the richness of the lamb.

Main

Khorkhog – Hot Stone Lamb Stew

Preparation time: 2 h
Servings: 6

Ingredients

Lamb — to buy1.5 kg (shoulder and ribs, bone-in)
Potato — to buy800 g
Carrot — to buy400 g
Onion — to buy2 gros
Garlic — to buy4 cloves
Gros sel — to buy1 tbsp
Pepper — to buy1 tsp
Water — to buy200 ml

Preparation

Cut the lamb (shoulder and ribs, bone-in) into large chunks: the bone adds flavor and keeps the meat from drying out during the long, sealed cooking.
Heat 6 to 8 large smooth stones (or, for a modern kitchen version, a very hot cast-iron plate) directly over hot embers until they're scorching: on the steppe, this fire-heated stone is the cooking source, no oven needed.
In a large cast-iron pot, layer potatoes and carrots cut into large chunks, then a layer of lamb, sliced onion and garlic, coarse salt and pepper.
Tuck 2 to 3 red-hot stones between the pieces of meat, then repeat the layers of vegetables, meat, and stones until everything is used, finishing with a layer of stones on top.
Add a little water to the bottom of the pot, seal tightly with a heavy lid and wrap the rim with a damp cloth to trap all the steam inside.
Cook covered over very low heat for 1 hour 30 minutes to 2 hours without ever opening the lid: the meat slowly cooks in its own steam and the heat released by the stones, which tenderizes it deeply while keeping every bit of juice.
Carefully remove the stones (traditionally passed hand to hand while still hot, believed to bring luck and good health), then arrange the meat and tender vegetables on a large platter.
Serve immediately with the cooking juices and flatbread for dipping, alongside a pickle or raw marinated onion to cut through the richness of the lamb.