Mongolian Lamb Khorkhog

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 large carrots, peeled and cut into chunks 2 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks 4 medium potatoes, peeled and cut into chunks
• 1 onion, sliced 1 onion, sliced
• 2 bay leaves 2 bay leaves
• 4 cups (950 ml) water 4 cups (950 ml) water
• Hot stones (grill or oven heated) Hot stones (grill or oven heated)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, vegetable oil, minced garlic, cumin, paprika, salt, and black pepper. Mix well to ensure the lamb is evenly coated with the marinade. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
2. 2.
   Preheat the grill or oven to a high temperature (around 250°C/480°F) to heat the stones.
3. 3.
   In a large pot, layer the marinated lamb, carrots, potatoes, sliced onion, and bay leaves.
4. 4.
   Carefully place the hot stones on top of the ingredients in the pot. Be cautious as the stones will be extremely hot.
5. 5.
   Pour water into the pot, covering the ingredients.
6. 6.
   Cover the pot tightly with a lid to trap the steam and heat.
7. 7.
   Place the pot on a stovetop over medium heat and let it simmer for about 2-3 hours, or until the lamb is tender and the flavors have melded together.
8. 8.
   Remove the hot stones from the pot using tongs or oven mitts.
9. 9.
   Serve the Mongolian Lamb Khorkhog hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb — Choose a tender cut of lamb, such as shoulder, for the best results. Trim any excess fat before marinating.
• Hot stones — Ensure the stones are clean and free from any chemicals or residues. Use caution when handling the hot stones to avoid burns.

Tips & Tricks

• If you don't have access to hot stones, you can achieve a similar effect by using a slow cooker or a Dutch oven.
• For added depth of flavor, you can sear the marinated lamb in a hot skillet before transferring it to the pot.
• Experiment with different vegetables like bell peppers or mushrooms to customize the dish to your liking.
• Serve the Khorkhog with traditional Mongolian sides such as steamed rice or homemade bread.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.

Serving advice

Serve the Mongolian Lamb Khorkhog in individual bowls, allowing each person to enjoy the tender lamb and flavorful vegetables. Accompany it with a side of steamed rice or crusty bread to soak up the delicious broth.

Presentation advice

Garnish the Mongolian Lamb Khorkhog with fresh herbs like cilantro or parsley to add a pop of color and freshness to the dish. Serve it in traditional Mongolian bowls or rustic earthenware for an authentic presentation.