Mongolian Khorkhog

[doebadie]

I recently made Mongolian Khorkhog, and it was a truly unique and flavorful experience! This traditional Mongolian dish is typically cooked using hot stones and features tender lamb (or goat) combined with aromatic vegetables and spices. It’s a great dish for gatherings, as it embodies the essence of Mongolian culture and outdoor cooking. Here’s how you can recreate this hearty dish at home:

Ingredients:​

• For the Khorkhog:
  • 2 lbs (about 1 kg) lamb or goat meat, cut into large chunks (bone-in is traditional)
  • 4-5 medium potatoes, peeled and quartered
  • 2-3 carrots, cut into large pieces
  • 1-2 onions, quartered
  • 4-5 cloves garlic, smashed
  • 1 tablespoon soy sauce
  • 1 tablespoon salt (adjust to taste)
  • Black pepper, to taste
  • 1 teaspoon cumin seeds
  • 1-2 cups water (or enough to cover the meat)
• For the Cooking Method:
  • Hot stones (if you’re cooking traditionally) or a large pot with a lid.

Instructions:​

1. Prepare the Ingredients:​

• If you're using hot stones, heat them until they are red-hot. You can do this over an open flame or in an oven. If you're cooking in a pot, you can skip this step.
• In a large bowl, combine the lamb chunks with soy sauce, salt, pepper, cumin, and smashed garlic. Let it marinate for about 30 minutes for the flavors to meld.

2. Layer the Ingredients:​

• In a large pot, layer half of the vegetables (potatoes, carrots, and onions) at the bottom.
• Add the marinated lamb on top, then layer the remaining vegetables over the meat. If using hot stones, add the hot stones on top of the meat instead of layering with vegetables.

3. Add Water:​

• Pour in water until it just covers the meat and vegetables. This will help create steam and cook the meat thoroughly.

4. Cook the Khorkhog:​

• Using Hot Stones: Carefully place the hot stones on top of the meat and vegetables. Cover the pot tightly with a lid or cloth to trap the heat and steam. Cook over a low fire for about 1.5 to 2 hours, checking occasionally to ensure it doesn't dry out.
• Using a Pot: Bring the water to a boil over medium-high heat, then reduce to low and cover. Let it simmer for about 1.5 to 2 hours, or until the meat is tender and easily falls off the bone.

5. Serve:​

• Once cooked, remove the pot from the heat. Let it rest for a few minutes before serving. Serve the Khorkhog family-style, allowing everyone to help themselves to the tender meat and vegetables.

Conclusion​

Mongolian Khorkhog is a hearty, flavorful dish that reflects the rich culinary traditions of Mongolia. The combination of tender meat and aromatic vegetables, infused with spices, creates a comforting meal perfect for sharing with family and friends. Enjoy this unique dish and savor a taste of Mongolia right at your table!