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Recipe type: Entree
Khorkhog is a Mongolian food recipe of lamb baked in the oven heated stones.
  • 2 lbs lamb on the bone, cubed
  • 1 lb onions, chopped coarsely
  • 3 garlic cloves, minced
  • 1 inch fresh ginger root, grated
  • salt to taste
  • dried chili to taste
  • several handfuls smooth stones, 2–3 inches in diameter, washed thoroughly
  1. Mix meat, onions, garlic, and ginger and season with salt and chili.
  2. Heat oven to maximum, and place pebbles inside. Heat for 1⁄2 hour.
  3. Place a layer of the meat mixture in the bottom of a casserole dish with a tight fitting lid.
  4. Using tongs, carefully transfer hot pebbles in a layer over the meat.
  5. Repeat with a layer of meat, then pebbles, until meat is all used up.
  6. Cover casserole and seal tightly with foil. Leave for 3 hours inside turned-off oven.
  7. Unwrap casserole and discard pebbles. Serve meat and broth over rice.

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