Khorkhog (Mongolian Hot Rock Barbecue)

Ingredients

• 4 lbs bone-in mutton or goat, cut into large pieces
• 6-8 fist-sized smooth river stones
• 4 potatoes, halved
• 4 carrots, chunked
• 1 onion, quartered
• 2 tbsp salt
• 1 tbsp black pepper
• 1 cup water

Instructions

1. 1Heat the stones directly in a hot open fire until glowing hot.
2. 2Layer the meat, potatoes, carrots, and onion in a large sealed milk can or heavy pot, alternating with the hot stones.
3. 3Season with salt and pepper and add a cup of water for steam.
4. 4Seal the container tightly and set it over the fire, turning and shaking occasionally to prevent scorching.
5. 5Cook for 60-90 minutes until the meat is fall-off-the-bone tender, using the residual heat of the stones.
6. 6Open carefully and serve the meat and vegetables together, passing the hot stones between diners as a traditional custom for good luck.

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