Explore our revamped Khorkhog recipe, inspired by our traditional Mongolian cuisine. Our previous take on Khorkhog was a delightful rendition of the classic dish, but we couldn’t resist the temptation to add a touch of spice to elevate the flavours even further and create a Khorkhog with a twist. Embrace the essence of outdoor cooking as we infuse tender meat, hearty vegetables, and aromatic spices, all cooked over an open fire to create a sensational culinary experience.

This Khorkhog recipe unfolds in three parts: The marinade (or dry rub), the meat, and the vegetables.



The Marinade (Rub)

  • 4 allspice berries
  • 4 cloves
  • 2 star anise
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp chili flakes

The Vegetables

  • 3 large carrots, peeled and cut into 3cm chunks
  • 20 baby potatoes, cleaned with skin on
  • 3 celery stalks, cleaned and cut into 3cm chunks with leaves
  • 1 onion, cleaned and cut into rough chunks
  • 2 medium eggplants, cleaned (not peeled) and cut into 3cm chunks
  • 200g green beans, cleaned and cut into 3cm pieces
  • 400g cabbage, cleaned and sliced 1cm thick
  • 50g tomato paste
  • 440g (1 tin) tomatoes
  • 2 Tbsp caraway seeds, slightly roasted in a dry pan

The Meat

  • 1kg stewing goat meat (or lamb)
  • 1 liter lamb or chicken stock
  • 3 Tbsp cooking oil
  • 10-12 smooth fist-sized stones (like river stones), cleaned and washed
  • Salt to taste


Dry roast the allspice, cloves, anise, peppercorns, coriander, and cumin until fragrant. Let it cool down. Add the chili flakes and then grind to a fine powder using a mortar and pestle or a spice grinder.

Rub the powder evenly over the meat, cover with cling wrap, and let it marinate overnight.

Heat the stones on a grill over an open fire.

While waiting for the stones, heat up the oil in a large, heavy pot (for which you have a lid) over an open fire/coals with medium-high heat. Brown the meat, remove it from the pot, and set it aside.

Pack layers of stones, meat, potatoes, carrots, onions, and celery. Add the stock.

Cover the pot with foil and put the lid on. Reduce the heat to medium and cook for about 1 hour.

Add the eggplants, beans, cabbage, tomato paste, tinned tomatoes, and caraway seeds.

Mix the ingredients very carefully by inserting the spoon and lifting the bottom ingredients. Do not stir.

Cover again with foil, put the lid on, and cook for another 1 hour.

Dry roast the caraway seeds until slightly toasted.

Remove the pot from the fire and adjust the salt if necessary. Sprinkle the caraway seeds in the pot.

Plate with the hot stones.

Below is a video of the process.

We enjoyed this with a 2022 Seven Oaks, wooded Chenin Blanc. This is the write-up on the web site:


From our 38-year-old Heritage Block, this wine has soft aromas of tropical fruit with a hint of vanilla. Fruit, strawberries and watermelon flavours with subtle oak flavour giving a well-rounded finish.


100% Chenin Blanc
Single Vineyard Wine
12,82% Alcohol
2.5g/l Residual Sugar
5.8g/l Total Acid
3.33 pH

Very Limited Stock!


Gilbert & Gaillard International Challenge 2021 – 90 POINTS

Good meal with a good wine

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