Explore the essence of Mongolian cuisine with Khorkhog, a traditional barbecue dish that harmonizes tender meat with aromatic herbs. Let's dive into the steps of preparing this mouthwatering Mongolian delight.

Ingredients:

2 lbs (about 900g) Lamb, cubed

5 lbs (about 2.3kg) River Stones

1 cup Carrots, sliced

1 cup Potatoes, diced

1 Onion, finely chopped

3 cloves Garlic, minced

1/4 cup Vegetable Oil

Salt and Black Pepper to taste

Fresh Herbs (Rosemary, Thyme) for flavor

Instructions:

Prepare the Stones:

Heat river stones in an open flame until they are scorching hot.

Layer the Ingredients:

In a large pot, create layers of lamb, carrots, potatoes, onions, and garlic.

Add Seasoning:

Drizzle vegetable oil over the layers and season with salt, black pepper, and fresh herbs for an aromatic touch.

Integrate the Hot Stones:

Place the scalding hot river stones among the layers to initiate the cooking process.

Seal and Cook:

Seal the pot tightly and let the Khorkhog cook slowly, allowing the meat to become succulent and infused with flavors.

Serving:

Khorkhog is traditionally served with hands, emphasizing communal dining. Enjoy the succulent meat and vegetables with your favorite sauces or condiments.

Khorkhog captures the spirit of Mongolian barbecue, blending robust flavors with a unique cooking technique. Elevate your culinary experiences with this time-honored Mongolian delight.