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The Hirshon Mongolian Khorkhog - Goat Stew Cooked With Red-Hot Rocks - Хорхог

The Hirshon Mongolian Khorkhog – Goat Stew Cooked With Red-Hot Rocks – Хорхог

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4 from 6 reviews

  • Total Time: 0 hours


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)
  • 1015 round and smooth fist-sized stones


  1. Prepare the stones by cleaning them thoroughly and heating them over red-hot coals for around 1 hour.
  2. While doing this, prepare the ingredients as set out above.
  3. Put the water and vodka in a large pot with pepper and 2 tsp. salt and bring to a boil.
  4. 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.
  5. Add 2 more tsp. of salt plus the pepper and caraway.
  6. Close the lid and cook over medium-high heat for around 1 ½ – 2 hours.
  7. Check the pot intermittently to ensure the meat is not burning and add water if necessary.
  8. 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.
  9. Khorkhog is usually eaten without cutlery, just with the fingers.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes
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