Name: Mongolian Hotpot
Ingredients: 3 pound lean lamb leg of fillet; 3 pint / 7 1/2 cups chicken stock; 1 teaspoon peeled grated fresh root ginger; 1 clove garlic crushed; 2 tablespoon chopped spring onion; 2 tablespoon chopped fresh coriander; 4 ounce spinach leaves shredded; 8 ounce Chinese leaves shredded; 3 ounce instant soup noodles; 6 tablespoon soy sauce; 3 tablespoon smooth peanut butter; 2 tablespoon rice wine or dry sherry; pinch of chilli powder; 3 tablespoon hot water; 1 shallot, finely chopped

Mongolian Hotpot

Ingredients

3 pounds lean lamb leg of fillet
3 pints / 7 1/2 cups chicken stock
1 teaspoon peeled grated fresh root ginger
1 clove garlic crushed
2 tablespoons chopped spring onion
2 tablespoons chopped fresh coriander
4 ounces spinach leaves shredded
8 ounces Chinese leaves shredded
3 ounces instant soup noodles
6 tablespoons soy sauce
3 tablespoons smooth peanut butter
2 tablespoons rice wine or dry sherry
pinch of chilli powder
3 tablespoons hot water
1 shallot, finely chopped

Instructions

Slice lamb very thinly and arrange on two large plates. Put stock into a large saucepan with ginger and garlic and simmer for 15 minutes. Put spring onion coriander spinach Chinese leaves and noodles into separate serving bowls. Combine the ingredients for dipping sauce and divide between 6 small dishes. Put stock into a special Mongolian hotpot or a fondue pot. Add spring onions an bring back to boil. Transfer pot to burner. Each person uses fondue forks or Chinese wire strainers to cook pieces of food in stock. The food is then dipped in sauce before eating. Any remaining spinach and Chinese leaves are finally added to the pot with coriander and noodles. When noodles are tender the soup is served in bowls. (Serves 6)