Khorkhog (Mongolian Mutton and Vegetable Pot)
Local name: Хорхог
In short: Mongolian feast dish of bone-in mutton and vegetables, slow-cooked in a sealed pot with onion, salt and a little water until falling off the bone. It takes about 3 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 40 min
- Total
- 3 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 490 kcal
Khorkhog is the dish Mongolian families cook for important visitors and summer gatherings. Traditionally, mutton and vegetables are sealed in a pot or milk can with hot stones from the fire, which cook the meat from the inside. At home a heavy lidded pot does a similar job on the stove. Seasoning is minimal, just salt, pepper, onion and garlic, and the real flavor comes from the sheep's fat and juices.
Instructions
- Season the meat with the salt and pepper. Layer the onions and garlic on the bottom of a heavy pot, then arrange the meat on top.
- Add the water, bring to a boil and skim any foam for 5 minutes.
- Cover tightly with a lid, reduce the heat to low and cook for 1 hour 15 minutes without lifting the lid.
- Add the potatoes and carrots, cover again and cook for a further 60 to 70 minutes, until the meat pulls easily off the bone and the vegetables are tender.
- Rest for 10 minutes, then serve the meat and vegetables on a large platter, with the broth in bowls and dill scattered on top.
Tips
- For the traditional method, heat 6 smooth, fist-size granite or basalt stones in a 250°C (480°F) oven or fire and layer them into the pot. Never use river stones, which can hold water and burst when heated.
- Lamb is milder than mutton and needs about 30 minutes less cooking time. Skim excess fat from the broth before serving.
Questions and answers
Can I cook khorkhog in an oven?
Yes. Cover the pot tightly and cook at 160°C (325°F) for about 2 1/2 hours, adding the vegetables for the last hour.
What do you serve with khorkhog?
Usually nothing but the broth and perhaps pickled vegetables or a cucumber salad. Bread and salted milk tea are also common.
Is khorkhog the same as boodog?
No. Boodog is cooked inside the body cavity of a goat or marmot with hot stones. Khorkhog is cooked in a pot, and its vegetables are cooked with the meat.
How long does it take to make Khorkhog (Mongolian Mutton and Vegetable Pot)?
About 3 h 5 min in total: 25 min of preparation and 2 h 40 min of cooking.
How many calories are in Khorkhog (Mongolian Mutton and Vegetable Pot)?
About 490 kcal per serving, with 29 g of protein, 24 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 24 g |
| Fat | 31 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
