Khorkhog

Ingredients

• 2 pcs Potato
• 2 pcs Carrot
• 1 pcs Onion
• 0.25 pcs Cabbage
• 1 tbsp Kosher Salt
• 1.5 tsp Black Pepper
• 1 tsp Caraway Seeds
• 250 ml Water
• 6 pcs River Stones
• 700 g Lamb Shoulder
• 2 tbsp Parsley

Method

1. Cut {lamb_shoulder} into large bone-in chunks if needed, scrub {potato}, peel {carrot}, peel {onion}, and cut the vegetables into large pieces so they hold their shape during cooking. If using {cabbage}, cut it into thick wedges. Season the {lamb_shoulder} all over with {kosher_salt} and {black_pepper}.
2. Heat {river_stones} over high heat on a grill, open fire, or gas burner for several minutes until very hot and lightly smoking. Use dry stones and avoid wet stones so they do not crack.
3. In a sturdy metal pot over low heat, alternate layers of hot {river_stones}, {lamb_shoulder}, {onion}, {carrot}, {potato}, and {cabbage} if using. Season each layer lightly with more {kosher_salt}, {black_pepper}, and {caraway_seeds} so the flavors build evenly, then pour in {water}. Seal the pot tightly with a lid and foil to trap the steam.
4. Cook the sealed pot over medium-low heat until the {lamb_shoulder} is tender, the fat is silky, and the {potato} and {carrot} yield easily to a knife. Shake the pot once or twice during cooking to help the hot {river_stones} move heat through the ingredients without breaking them.
5. Open the pot carefully away from you to release the steam. Transfer the {lamb_shoulder} and vegetables to a warm platter, spoon over the juices, and finish with {parsley} for a fresh lift against the rich broth.