Khorkhog
A typical Mongolian BBQ is referred to as khorkhog. It's usually made with lamb or goat meat, veggies, and root crops that are cooked in heated milk churns. The meat and veggies are placed in a milk churn that is used as a saucepan to prepare khorkhog. River stones are heated over an open fire and then put into the pot, followed by water, which creates steam to cook the veggies and meat. It's a cooking method developed by nomadic Mongolian nomads and still utilized by rural families.
Mongolians will take the stones and rub them in their hands once the khorkhog is cooked and the stones have cooled down a little. They do it because they believe the heated stones have therapeutic properties. If you have the opportunity to try khorkhog in Mongolia, you should do so.
Ingredients
- 4 lb mutton (or lamb or goat), 4 lb vegetables (carrots, onions, cabbage, potatoes cut in large pieces), About 20 stones (ideally round and smooth), Caraway (to taste), Salt, Pepper
Instructions
- Heat the stones on the BBQ for at least 30 minutes or until hot.
- Place the hot stones, the meat and the spiced vegetables in the pot, pressure cooker or container in layers.
- Finish by adding about 1 to 2 cups (300-500ml) of water, enough to generate steam during cooking.
- Close the container and place it on the BBQ at medium/high heat. The heat of the stones will help to ensure even cooking.
- It usually takes at least 2 hours to cook khorkhog but it doesn't hurt to cook longer if necessary.
- Khorkhog is served hot with a stone on the side of the plate.
