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Khorkhog

Name: Khorkhog
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Mongolia
Ingredients: 2 kg Lamb or Goat Meat (bone-in, cut into large chunks); 4 medium Potatoes (quartered); 3 medium Carrots (sliced thickly); 2 undefined Onions (sliced); 5 cloves Garlic (whole or halved); 2 tbsp Salt (adjust to taste); 1 tbsp Black Pepper (freshly ground); 1 tsp Cumin (optional); 1 tsp Paprika (optional); 1 liter Water; 10 pieces Smooth River Stones (fist-sized, thoroughly cleaned)

Mongolian Hot Stone Stew

Khorkhog is a unique and traditional Mongolian barbecue dish where meat (typically mutton or goat) and vegetables are cooked in a sealed container with the help of intensely heated river stones. This method imparts a distinct smoky flavor and ensures the meat is tender and succulent.

準備時間30 minutes

調理時間2 hours

合計時間2 hours 30 minutes

分量6

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
Select 10-15 smooth, fist-sized river stones. Clean them thoroughly and heat them over an open fire or in a grill for at least 1 hour until extremely hot. Handle with extreme caution.
💡 プロのコツ: Ensure stones are free of dirt and debris. They should be very hot to cook the food effectively.
2
Prepare the meat by cutting it into large, manageable chunks. Season the meat generously with salt and black pepper. If using, add cumin and paprika.
3
Prepare the vegetables by quartering potatoes, slicing carrots, slicing onions, and halving garlic cloves.
4
In a large, heavy-duty metal pot or traditional milk can, begin layering the ingredients. Start with a layer of meat, followed by a few hot stones. Then add layers of potatoes, carrots, onions, and garlic. Repeat the layering process until all ingredients are used, ensuring hot stones are distributed throughout.
💡 プロのコツ: Layering is key to even cooking. The stones transfer heat directly to the food.
5
Pour approximately 1 liter of water into the pot. This will create steam during cooking.
6
Seal the pot tightly with a lid to trap heat and moisture. Cook over medium heat for about 2 to 3 hours. Occasionally shake the pot to ensure even cooking.
💡 プロのコツ: Avoid opening the lid during cooking if possible. Listen for sounds and smell for aromas to gauge doneness.
7
Once cooked, carefully remove the pot from the heat. Let it rest for a few minutes before opening. Serve the Khorkhog hot, with the meat and vegetables directly from the pot. The juices from the meat create a delicious broth.
💡 プロのコツ: Traditionally, the hot stones are passed around for guests to hold and rub, believed to have healing properties.

調理履歴を記録する

💡 プロのコツ

✓Safety is paramount when handling hot stones.
✓Use a sturdy, heat-resistant pot or container.
✓The quality and heat of the stones significantly impact cooking time and flavor.
✓Traditionally eaten with hands, not cutlery.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Experiment with different cuts of meat or types of game.
Add other root vegetables or hardy greens.
For a quicker version, some recipes suggest using a pressure cooker or oven, though this deviates from the traditional method.