KhorkhogMongolian Hot-Stone Lamb, Home-Kitchen Adaptation

Name: Khorkhog (Mongolian Hot-Stone Lamb, Home-Kitchen Adaptation)
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Mongolia
Ingredients: 1200 g Lamb Shoulder (cut into large chunks); 500 g Potato (peeled and cut into large chunks); 200 g Carrot (cut into thick pieces); 200 g Onion (cut into wedges); 10 g Garlic (lightly crushed); 12 g Salt; 3 g Black Pepper; 300 ml Water

A covered-pot home adaptation inspired by Mongolian khorkhog, using no heated stones. Traditional khorkhog requires specialized handling; this version braises lamb and vegetables safely in a Dutch oven.

Prep

30m

Cook

1h 45m

Serves

Estimated

Nutrition

Per serving

982kcal

Calories

55g

Protein

69g

Fat

33g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

1.2kg
Lamb Shoulder (cut into large chunks)
500g
Potato (peeled and cut into large chunks)
200g
Carrot (cut into thick pieces)
200g
Onion (cut into wedges)
10g
Garlic (lightly crushed)
12g
Salt
3g
Black Pepper
300ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 220°C (425°F).
02
Season the lamb shoulder with the salt and black pepper.
03
Layer the lamb shoulder, onion, garlic, potato, and carrot in a heavy pot or tightly covered Dutch oven. Pour in the water.
04
Cover very tightly and cook in the oven at 220°C (425°F) until the lamb is tender and the vegetables are fully cooked, checking once near the end to make sure there is still some liquid in the pot.
05
Let the stew rest briefly before serving hot.

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