Khorkhog is a traditional Mongolian barbecue technique where meat and vegetables are cooked inside a sealed metal container (usually a milk can or cooking pot) using hot river stones placed directly inside. This recipe simulates the unique heat retention of the stone cooking method using a traditional stovetop pot.

Prep Time	Cook Time	Serves
20 minutes	1 hour 30 minutes	6

Part A: Ingredients

• Meat: 3 lbs Lamb or Mutton (bone-in shoulder or leg, cut into 2-inch chunks).
• Vegetables: 4 medium Potatoes (quartered), 3 Carrots (large chunks), 1 large Onion (quartered).
• Spice: 2 Tbsp Coarse Salt, 1 Tbsp Black Pepper, 1 Tbsp Cumin (optional, but adds depth).
• Heat: 10-15 Fist-sized, clean, smooth River Stones (or substitute with 10 well-scrubbed golf-ball sized new potatoes if stones are unavailable).
• Liquid: $1/2$ cup Water (optional, only if needed).

Part B: Instructions (Simulated Method)

Step 1: Prep the Meat and Stones

1. Season the lamb/mutton pieces generously with salt, pepper, and cumin.
2. Heat the Stones: Place the river stones (or substitute potatoes) in a high-heat oven at $450^{\circ} \text{F}$ ($230^{\circ} \text{C}$) or directly over a gas flame/grill for at least 30 minutes until they are intensely hot (wear heat-safe gloves!).

Step 2: Layer the Pot

1. Use a very large, heavy-bottomed pot with a tight-fitting lid.
2. Place a few of the very hot stones on the bottom of the pot.
3. Add half of the seasoned meat, followed by half of the vegetables.
4. Add a few more hot stones, followed by the remaining meat and vegetables. Place the remaining hot stones on top.

Step 3: Seal and Cook

1. If the lamb is very lean, pour $1/2$ cup of water into the pot to create initial steam.
2. Seal the pot tightly with the lid. If the lid is loose, you can place a weight on top to ensure no steam escapes.
3. Place the pot over medium-low heat. The internal pressure and heat from the stones will cook the food from the inside out.
4. Cook for 1 hour to 1 hour 30 minutes. You will hear sizzling and the smell of cooking meat, but do not open the lid during the process.

Step 4: Serve

1. Carefully open the lid (steam release is intense!). Remove the cooked meat and vegetables.
2. Traditional Service: The hot stones, now coated in fat and flavor, are often held in the hands briefly to absorb the warmth before the meal.
3. Serve the Khorkhog meat and vegetables with the concentrated broth on the side.