Khorkhog is made by cutting the meat of a sheep, goat or camel into chunks. The meat is layered in a pressure cooker with large round stones that have been heated in a fire. A small amount of water is placed placed at the bottom of the cooker, then meat, hot stones, salt and pepper, and sometimes vegetables such as onions.
Read more about Mongolian cuisine here.
Khorkhog Traditional Mongolian Barbecue – Ar Burd Sand Camp
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