Recipe for Mongolian Hotpot 
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Yield:
6 )
Ingredients:
Amount Ingredient
3 lb lean lamb leg of fillet
3 pt / 7 1/2 cups chicken stock
1 tsp peeled grated fresh root ginger
1 clv garlic crushed
2 tbl chopped spring onion
2 tbl chopped fresh coriander
4 oz spinach leaves shredded
8 oz Chinese leaves shredded
3 oz instant soup noodles
----------------- Hotpot Dipping Sauce: ----------------
6 tbl soy sauce
3 tbl smooth peanut butter
2 tbl rice wine or dry sherry
1 pch chilli powder
3 tbl hot water
Instructions:
Instructions: 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)

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