Khorkhog
The herdsman's pressure-cooker of stones: mutton cooked in a sealed pot with hot river stones, carrots and potatoes — the meat falls apart, the broth becomes gold. Ingredients: mutton on the bone, smooth black river stones, carrots, potatoes, onions, cabbage, salt, pepper, bay (optional).
What it is
The herdsman's pressure-cooker of stones: mutton cooked in a sealed pot with hot river stones, carrots and potatoes — the meat falls apart, the broth becomes gold. Ingredients: mutton on the bone, smooth black river stones, carrots, potatoes, onions, cabbage, salt, pepper, bay (optional). Recipe: 1) Heat stones in the fire until glowing. 2) Layer meat, vegetables and stones in a sealed pot (or milk churn, traditionally). 3) Add a little water; seal and cook 1-2 hours. 4) Open carefully; serve meat and vegetables, then the broth. Serve: outdoors, stones handed to guests to hold for health. Flavor: deeply roasted, mineral, primal. History: khorkhog descends from nomadic cooking without cookware to spare — the stones are the technology, unchanged for centuries. See also: Buuz, Tsuivan.
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