In the belly

of the beast

Boodog is a traditional dish in this country in which a goat is cooked by placing hot rocks inside the stomach of the animal.  This cooks the meat from the inside while a flame is used on the outside to burn off the fur.  This cooking process must be done very carefully as the carcass is sealed closed and steam can build up pressure inside the goat, possibly resulting in an explosion!  If done properly, a stew of tender meat and juices is cooked inside the goat.  The greasy hot stones are removed and passed from person.  It is said that holding the hot stones and rubbing them between the palms is good for the health.

Tonight, rather than risk a goat explosion, we enjoyed khorkhog, a lamb dish that is prepared by placing alternating layers of hot rocks, chunks of meat, and vegetables and seasonings inside a metal container (typically a metal milk container).

Tongs are used to remove hot rocks from the wood fire in the stove to create a rock layer over the meat.

A layer of onions, salt, pepper, and bay leaves is added to season the meat.

Tongs are used to add another layer of heated stones.

Another layer of meat is added.

 Enough water is added to fill the container with steam, and the container is closed.

The hot rocks and steam cook the lamb until tender.  Ideally, the container is not re-opened during cooking.  Instead, an experienced cook pays attention to the sounds and smells in order to know when the meat is done.

Lamb.  It's what's for dinner.

 Traditionally, the meat is eaten with one's hands, along with this flat "bed bread."