作法
- 起一堆柴火，將 8 顆光滑河石放入火堆中央，燒 60 分鐘至通紅（家庭版可放入 240°C 烤箱烤 90 分鐘）。
- 燒石頭的同時準備羊肉：抹上鹽、胡椒與蒜末。將羊肉放入乾淨的金屬奶桶或厚底鍋中，與對切洋蔥、紅蘿蔔塊和馬鈴薯塊交錯層疊。
- 用長夾子將通紅的石頭一顆顆夾入鍋中，讓石頭嵌進肉與蔬菜層之間。每放入一顆石頭都會立即發出嘶嘶聲冒出蒸氣。
- 加入 300 毫升水—水化成蒸氣加上石頭的輻射熱，將所有食材烹熟。
- 鍋蓋緊密封住，以小火繼續烹煮 60 至 70 分鐘，直到羊肉用叉子可輕易分開。
- 上桌時當場開鍋—賓客先小心用夾子取出仍燙手的石頭，在掌心拋接當暖手寶。整鍋肉、蔬菜與濃郁油脂湯汁可一同分享。
Common questions
Can 石烤羊肉（Khorkhog） be made ahead?
石烤羊肉（Khorkhog） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 石烤羊肉（Khorkhog） spicy?
石烤羊肉（Khorkhog） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 石烤羊肉（Khorkhog） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 石烤羊肉（Khorkhog） to make at home?
石烤羊肉（Khorkhog） is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 石烤羊肉（Khorkhog） be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
石烤羊肉是蒙古的熱石烹飪技法—一項游牧傳統，把金屬奶桶或荷蘭鍋變成可攜式的高壓蒸鍋。這是慶典料理：生日聚會、那達慕、家族團聚都會出現。熱石頭會在餐桌上輪流傳遞—它們能保溫數小時，蒙古人相信握著熱石可保健康。最道地的做法是在戶外用柴火烹煮；現代家庭版用烤箱燒石頭，但會少了柴火的煙燻香氣。
