The Mongolian dish that cooks meat with hot stones in a sealed container is khorkhog.
Khorkhog is a Mongolian barbecue in which pieces of mutton, usually left on the bone, are cooked inside a covered metal container with heated stones and a little water. The stones radiate heat while the water creates steam, producing tender meat with a distinctive smoky, mineral-scented cooking method.
Cooks commonly heat about 10 to 20 fist-sized stones over a fire before placing them with the meat in a metal milk jug or another sturdy vessel. The container may also be heated from the outside. Cooking can take up to roughly an hour and a half.
Khorkhog is often described as a relatively modern, 20th-century dish, possibly linked to the use of discarded military water jugs during Mongolia’s Soviet period. It is related to boodog, an older preparation that cooks meat with hot stones inside an animal skin, but the two dishes use different containers.