Entree: Russia – Buryat & Lake Baikal – Бурятский хорхог ➤ Buryatskiy khorkhog (Mutton and vegetables cooked with heated stones in a sealed metal pot)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) mutton shoulder, cut into 2-inch (5 cm) cubes
- 1 lb (450 g) potatoes, peeled and halved or quartered depending on size
- 8 oz (225 g) carrots, cut into 2-inch (5 cm) pieces
- 2 medium onions, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) coarse salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 bay leaves
- 1/2 cup (120 ml) water
- 12 clean smooth river stones, about 2–3 in (5–7 cm) each
- Large heavy-walled metal container with tight-fitting lid (stainless steel milk can, large Dutch oven, or similar)
- Optional: handful fresh chopped parsley or dill for garnish

Instructions

1. Prepare stones: wash stones thoroughly and dry. Heat them in a 500°F (260°C) oven or over a hot grill for 40–60 minutes until glowing very hot. Use tongs and heavy gloves.
2. Sear meat: heat vegetable oil in a large skillet over medium-high heat and brown mutton cubes in batches, 3–4 minutes per side, just to color; transfer to a large metal container as they brown.
3. Layer vegetables and seasonings: add onions, garlic, carrots, and potatoes to the container with the meat. Sprinkle salt, pepper, and bay leaves over the top and pour 1/2 cup (120 ml) water evenly.
4. Insert heated stones: using tongs, tuck several hot stones among the meat and vegetables, reserving a few to place on top. The stones create radiant heat and help steam the contents.
5. Seal container: place the remaining hot stones on top, close the lid tightly, and if available seal the rim with a damp cloth to trap steam. If using a milk can, clamp lid; if using a Dutch oven, press lid and weight with coals or heavy flat object.
6. Cook: set the sealed container over moderate coals, a grill, or in a preheated 350°F (175°C) oven and cook for 1.5–2 hours, or until meat is very tender and vegetables are cooked through. Check after 90 minutes: cooking time varies with stone heat and container tightness.
7. Rest and serve: carefully open the container away from your face to avoid steam burns, remove stones with tongs, and let rest 5 minutes. Transfer meat and vegetables to a platter, garnish with parsley or dill, and serve family-style with spoonfuls of the concentrated broth.