Hot pot of lamb or mutton


  • 6 cups stock (lamb or chicken)
  • 1 tablespoon soy sauce (dark)
  • 1 slice ginger
  • 2 scallions
  • 3 pounds lamb (boneless)
  • 1 - 2 pieces bean curd
  • 1 pound cabbage (Chinese, or other green vegetable like bok choy, or spinach)
  • 3 1/2 ounces noodles (bean thread vermicelli)


    step 1

    Cut the lamb into paper thin rectangular slices. Slice the bean curd.

    step 2

    Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.

    step 3

    Lay the lamb, chopped vegetables, and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.t

    step 4

    Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).

    step 5

    Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

    step 6

    To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

    step 7

    Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.