Horhog

Ingredients

 * 1 half medium sheep
 * water
 * potatoes (optional)
 * carrots (optional)
 * yellow turnips (optional)
 * 3 bell pepper (optional)
 * garlic sprouts (optional)

Seasonings

 * salt
 * pepper (optional)
 * onion (optional)
 * garlic (optional)
 * spices (optional)

Directions

 * 1) First heat stones on firewood on open fire.
 * 2) It is important to select the right stones, as not all stones are good for cooking horhog.
 * 3) Stones must be river stones that are smoothly shaped and medium sized.
 * 4) Stones must be thoroughly heated until almost red.
 * 5) If heated correctly, stones usually do not retain any smoke and have a clean surface.
 * 6) While stones are heated, prepare meat for cooking.
 * 7) Cut meat in large pieces with bones.
 * 8) If you are cooking a more western-oriented horhog, prepare also vegetables.
 * 9) Wash and peel potatoes, carrots, turnips and onions.
 * 10) Some people add also garlic sprouts.
 * 11) Pour 4 liters of water (cold or warm) in a 20-liter aluminum can.
 * 12) The amount of water depends on how much bouillon you would like to have in your horhog.
 * 13) Put seasonings in water.
 * 14) Then start putting meat layering it with hot stones.
 * 15) If you are cooking together vegetables, put them always on top.
 * 16) Close can tightly and leave the meat to cook for an hour and a half.
 * 17) The meat is supposed to cook on its own purely by the heat of hot stones.
 * 18) However, it sometimes needs additional heating, which you can provide by putting the can on slow open fire.
 * 19) Extra heating may be required due to several reasons.
 * 20) The meat may not be properly layered with hot stones or the number of stones may not be enough for the amount of meat being cooked.
 * 21) When the cooking is done, carefully open the can and let the vapors out.
 * 22) First, pull out the stones and pile them aside.
 * 23) Meat and bouillon are usually served separately.