Khorkhog Mongolian Stone-Boiled Barbecue

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rustic Mongolian barbecue where tender lamb and vegetables are slow-cooked with hot stones inside a sealed pot, infusing meaty flavors. This Mongolian-inspired lamb recipe, ready in about 140 minutes, pairs boneless lamb shoulder, large potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Mongolian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 375°F and place the 6-8 clean, smooth stones on a baking tray. Bake the stones for 45 minutes until they are glowing hot.
  2. Step 2: In a large heavy pot with a tight-fitting lid, layer 2 lbs of lamb shoulder chunks, 3 peeled and quartered potatoes, 2 peeled and chopped carrots, and 2 quartered onions.
  3. Step 3: Sprinkle 1 tbsp salt and 1 tsp whole black peppercorns evenly over the layers. Pour in 2 cups water.
  4. Step 4: Using tongs, carefully place the hot stones on top of the ingredients inside the pot to create intense heat.
  5. Step 5: Seal the pot tightly with the lid and place it on the stovetop over medium heat for 10 minutes, then transfer to the oven.
  6. Step 6: Roast in the oven for 1.5 hours, allowing the stones to slowly cook the meat and vegetables, infusing a smoky aroma.
  7. Step 7: Remove carefully, serve the tender lamb and vegetables hot with the flavorful broth.

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