Units Scale

5 kg lamb or goat meat (ideally ribs) – cut into small pieces
7 potatoes peeled and chopped into large chunks
4 carrots cut into large chunks peeled and chopped
2 onions, peeled and sliced
1 head garlic – peel each clove and chop each clove in half
1 Tbsp. freshly-ground caraway
4 tsp. Kosher salt
2 1/2 tsp. freshly-ground black pepper
water – about 250ml
Pepper-flavored vodka – about 50ml (TFD change, original recipe used unflavored)
10–15 round and smooth fist-sized stones

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Prepare the stones by cleaning them thoroughly and heating them over red-hot coals for around 1 hour.
While doing this, prepare the ingredients as set out above.
Put the water and vodka in a large pot with pepper and 2 tsp. salt and bring to a boil.
Once the stones are heated, start adding the meat and vegetables in batches into the large pot and with each batch CAREFULLY add a stone, so that they are eventually all distributed evenly between the meat and vegetables.
Add 2 more tsp. of salt plus the pepper and caraway.
Close the lid and cook over medium-high heat for around 1 ½ – 2 hours.
Check the pot intermittently to ensure the meat is not burning and add water if necessary.
The juice from the meat will create a delicious broth which is also served alongside the meat and vegetables in a separate bowl passed round.
Khorkhog is usually eaten without cutlery, just with the fingers.