Khorkhog

Ingredients

• 2.6 lb bone-in lamb shoulder, cut into large chunks
• 4 potatoes, peeled and quartered
• 3 carrots, cut into large chunks
• 1 large onion, quartered
• 1/2 head cabbage, cut into wedges
• 1 head garlic, cloves halved
• 1 tsp caraway seeds
• Salt and black pepper
• 1.5 cups water

Before you cook

• Trim any excess fat from the lamb and cut the meat into large, bone-in chunks.
• Cut the potatoes, carrots and cabbage into large, sturdy pieces that will hold together through a long cook.

Steps

1. Layer half the vegetables in the bottom of a heavy, lidded pot.
2. Add the lamb chunks and garlic on top of the vegetables.
3. Scatter the caraway seeds, salt and pepper over the lamb.
4. Layer the remaining vegetables, including the cabbage, on top.
5. Pour the water down the side of the pot without disturbing the layers.
6. Seal the pot tightly with its lid.
7. Cook over medium-low heat for 1 hour 45 minutes without lifting the lid, until the lamb is falling off the bone.
8. Turn off the heat and let the pot rest, still covered, for 10 minutes.
9. Lift the lid and tip the meat and vegetables onto a large communal platter to serve.