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Mongolian Hotpot

3 lb 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

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

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)


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