MONGOLIAN HOTPOT

MONGOLIAN HOTPOT
Ingredients:
3lb 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 oz spinach leaves shredded
8 oz Chinese leaves shredded
3 oz instant soup noodles
Hotpot Dipping Sauce - 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
Method:
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 psring 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)