Mongolian Hot-Stone Lamb and Vegetable Stew

Be the first to rate

(No Ratings Yet)

Loading...

A centerpiece dish of Mongolian nomads, this rustic stew is slow-cooked entirely by the radiant heat of red-hot river stones sealed inside a heavy kettle. The lamb becomes impossibly tender while absorbing a subtle mineral smokiness, with potatoes and carrots softened in the rich, concentrated juices.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 25 gCarbs
• 4 gFiber
• 5 gSugar
• 55 gProtein
• 780 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the lamb and vegetables

• 1.5 kg bone-in lamb shoulder, cut into 4 cm chunks
• 500 g baby potatoes, scrubbed
• 3 medium carrots, cut into 4 cm chunks
• 2 yellow onions, quartered
• 4 garlic cloves, smashed
• 1 tbsp coarse salt
• 1 tsp freshly ground black pepper

For the hot-stone cook

• 15-20 smooth river stones (5-7 cm diameter, granite or basalt)
• 1.5 cups Mongolian beer or water
• 1 cup flour mixed with 1/2 cup water (to seal the lid)

Directions

1. Build a strong campfire or charcoal bed and nestle clean, smooth river stones directly into the coals; heat for 35-40 minutes until the stones glow red-orange.
2. While the stones heat, trim excess fat from the lamb, season the chunks with salt and pepper, and prepare the vegetables as listed.
3. Using long metal tongs and heavy gloves, lift the hottest stones from the fire and arrange a single layer across the bottom of a heavy 5-quart cast-iron Dutch oven or traditional milk-can kettle.
4. Layer half the lamb, potatoes, carrots, onions, and garlic over the stones, then top with a second batch of the hottest remaining stones.
5. Pour the beer or water carefully down the inner side of the pot (avoid pouring directly onto the stones) so it sizzles and creates a dense cloud of steam.
6. Press the lid on firmly and seal the rim completely with the flour-and-water dough, plugging every gap so no steam can escape.
7. Set the sealed pot over medium coals (or transfer to a 200°C / 400°F oven) and cook undisturbed for 45 minutes—do not lift the lid during this time.
8. Break the hardened dough seal, stand back, and lift the lid away from your face as a powerful burst of steam releases.
9. Stir gently to coat the meat and vegetables in the glossy cooking juices, then transfer to a warm platter.
10. Serve immediately with flatbread or steamed buns, passing the rich broth alongside for dipping.

Cook’s Notes

• Only use smooth, non-porous river stones such as granite or basalt; never use limestone, sandstone, or shale, which can explode when heated.
• Always heat the stones completely until they glow—under-heated stones will simply steam the meat rather than roasting it.
• If a Dutch oven is unavailable, a clean, thick-walled steel milk can or pressure-cooker body works equally well as the cooking vessel.
• The flour-and-water seal is traditional and edible; alternatively, wrap the lid with a thick wet towel clamped under the pot's rim.
• Never open the kettle before the full cooking time—releasing steam early will leave the meat tough and the vegetables underdone.

You might also like

Asian

Mongolian Steamed Meat Dumplings

Asian

Mongolian Hand-Rolled Noodle Stir-Fry with Lamb and Vegetables

Asian

Mongolian Beef Stir Fry

Asian

Traditional Mongolian Cultured Yogurt