Boodog

Ingredients

Fresh herbs (such as thyme or rosemary)

a handful

Garlic

3 cloves, minced

Soy sauce

2 tablespoons

Butter

2 tablespoons

Hot stones

enough to cover the meat

Salt and pepper

to taste

Bell peppers

2, sliced

Potatoes

2, sliced

Carrots

2, sliced

Onions

1, sliced

Lamb or beef

1 kg, cut into chunks

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the meat chunks with salt and pepper.
3. In a large baking dish, create a bed of sliced onions, carrots, potatoes, and bell peppers.
4. Place the seasoned meat on top of the vegetables.
5. Arrange the hot stones around and on top of the meat.
6. In a small saucepan over medium heat, melt the butter. Once melted, add the soy sauce and minced garlic. Stir until well combined.
7. Drizzle the butter mixture evenly over the meat and vegetables.
8. Sprinkle the fresh herbs on top.
9. Cover the baking dish with foil and bake for 2 hours, or until the meat is tender and the vegetables are cooked through.
10. Remove the foil and broil for a few minutes to brown the top.
11. Carefully remove the hot stones before serving. Be cautious as they will be extremely hot.
12. Serve the Boodog hot and savor the taste of this authentic Mongolian dish.