Khorkhog

Ingredients

Lamb shoulder

2 pounds, cut into chunks

Potatoes

4 medium, peeled and cubed

Carrots

3 medium, peeled and sliced

Onions

2 medium, chopped

Garlic

4 cloves, minced

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Cumin

1 teaspoon

Coriander

1 teaspoon

Hot stones

as needed, cleaned and heated

Water

1 cup

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the lamb chunks, cubed potatoes, sliced carrots, chopped onions, minced garlic, salt, black pepper, cumin, and coriander. Toss everything together until the lamb and vegetables are well coated with the spices.
3. Transfer the mixture to a large oven-safe pot or Dutch oven, spreading it out evenly.
4. Carefully place the hot stones on top of the lamb and vegetable mixture. Ensure the stones are heated properly, using tongs to handle them safely.
5. Add 1 cup of water to the pot to maintain moisture during cooking.
6. Cover the pot with a tight-fitting lid to retain moisture and flavor.
7. Place the pot in the preheated oven and cook for about 2 hours, or until the lamb is fork-tender and the vegetables are soft.
8. Using tongs, carefully remove the hot stones from the pot before serving.
9. Serve the khorkhog hot, straight from the pot, allowing diners to enjoy the warmth and rustic charm of this traditional dish.