Lamb In Cook Pot Recipe

Lamb In Cook Pot Recipe

Ingredients:

1-1/2 lbs of lamb (from shoulder or leg, lean and boneless); frozen for 2-3 hours
2 oz of noodles (cellophane)
1/4 lb of spinach (fresh)
1/4 lb of celery cabbage; trimmed from greens and root ends
1/4 c of soy sauce
1 Tbsp of oil (sesame seed oil)
1 Tbsp of sherry (dry)
1/2 Tbsp of sugar (brown, dissolved with 1 Tbsp of boiling water)
1 Tbsp of peanut butter (thinned with 4 Tbsps of boiling water)
1/8 tsp of pepper (black)
1/2 Tbsp of bean curd (red); mashed
4 c of stock (chicken, fresh or canned)
Scallions; chopped finely
1/2 tsp of garlic; chopped
1/2 Tbsp of ginger root; peeled and chopped finely
1/8 c of parsley; chopped finely

Instructions:

Cut lamb, against its grain, to (paper thin) slices; cut to 2-inch squares. Cover a cup of (warm) water onto noodles; soak them for half an hour and drain. Cut to 6-inch lengths. RInse the spinach then pat them dry using paper towels and arrange them on a platter with softened noodles.

Separate cabbage stalks then rinse them well; cut to (small) pieces. Place onto a pot w/ (boiling) water for two mins. Take them out then place onto the platter with the spinach. Combine sesame oil, soy sauce, sherry, sugar, pepper, bean curd, and peanut butter; mix them well then place a tablespoon onto each four bowls. Save remaining sauce.

Preheat broiler at highest setting. Place 8-10 (charcoal) briquettes inside a foil-lined (baking) pan; place inside the broiler and heat, about 10-15 mins. Transfer onto funnel (of cook pot) w/ tongs. Place a fireproof mat onto the table then place the pot above it.

Boil the broth and pour onto the pot. Serve lamb on individual plates with the bowl of sauce. Place scallions, parsley, garlic, and ginger onto the stock. Let each guest cook their lamb using the (fondue) fork. Serve the saved sauce.

>> Lamb In Cook Pot Recipe