Khorkhog Mongolian Stone-Boiled Barbecue

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 140 minutes pairs peeled and quartered large potatoes, peeled and cut into chunks carrots, medium, quartered onions 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.

★ 4.6 (10 ratings) Prep: 20 min Cook: 120 min Serves 6 Mongolian cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Khorkhog Mongolian Stone-Boiled Barbecue take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Khorkhog Mongolian Stone-Boiled Barbecue?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, quartered onions from drying out.

Can I substitute ingredients in Khorkhog Mongolian Stone-Boiled Barbecue?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Khorkhog Mongolian Stone-Boiled Barbecue for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Khorkhog Mongolian Stone-Boiled Barbecue?

Mongolian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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