Cooking Times

20 min
Prep Time
140 min
Cook Time
160 min
Total Time

Ingredients (10 items)

4.00 lbs Lamb
bone-in, chunked
4.00 large Potatoes
quartered
4.00 large Carrots
chunked
2.00 large Onions
quartered
10.00 cloves Garlic
whole
2.00 cups Water
2.00 tbsp Salt
1.00 tbsp Black pepper
10.00 large River stones
smooth, heat-safe
3.00 Bay leaves

Instructions (8 steps)

1
Heat river stones in fire until very hot, about 30-40 minutes.
35 minutes
2
Layer lamb, vegetables, and hot stones in large metal pot with lid.
3
Season each layer with salt, pepper, garlic, bay leaves.
4
Add water. Seal pot tightly so no steam escapes.
5
Place over medium fire. Stones inside will steam-cook everything.
6
Cook 90-120 minutes without opening lid.
105 minutes
7
Meat should be falling off bone and vegetables tender.
8
Remove stones carefully. Serve family style with the cooking broth.