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Boodog (mutton cooked in its skin with hot stones): photo of the dish
Illustrative photo: Bogomolov.PL — Public domain, Wikimedia Commons
Meat

Boodog (mutton cooked in its skin with hot stones)

Boodog is the signature dish of Mongolian nomads: mutton or goat meat cooked from the inside by red-hot stones, in its own skin, which is then sealed back up. The flesh stays juicy and fragrant, and it is traditionally shared at celebrations and festivals.

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Ingredients

Ingredients

Préparation de la peau

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into large chunks, rub them with the salt, pepper, cumin and chili. Keep refrigerated for 30 minutes.
  2. Heat the stones directly on the embers or on a gas burner for 30 minutes, until they glow slightly red.
  3. Place the meat in a large pot with the onions, carrots cut into pieces, garlic, thyme and butter. Add just a little water, only enough to moisten.
  4. Slip the hot stones into the pot with tongs, a few at a time, so the water bubbles and the meat steams gently for 60 to 70 minutes over medium heat, pot covered.
  5. Remove the stones as you go, carefully, and place them in a basin of water to clean them if needed. Serve the meat and vegetables in pieces, with the potatoes cooked on the side.
  6. For a more traditional touch, serve the hot broth on the side, very fragrant, as a drink.

Variations and tips

Oven version. Wrap the meat in aluminum foil with the vegetables and butter, then cook for 2 hours at 150 °C: the result is milder, but less smoky.

Using what you can find here. If you don't have heat-resistant stones, use a well-heated cast-iron casserole: meat cooked covered stays tender and juicy.

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Original Ecomely recipe.