Mongolian Hotpot
| Yield: | 6 Servings |
| Categories: | Appetizers |
| 3 | lb | Lean lamb leg of fillet |
| 7 1/2 | c | Chicken stock |
| 1 | ts | Peeled; grated, fresh root ginger |
| 1 | Clove garlic; crushed | |
| 2 | tb | Chopped spring onion |
| 2 | tb | Chopped fresh coriander |
| 4 | oz | Spinach leaves; shredded |
| 8 | oz | Chinese leaves; shredded |
| 3 | oz | Instant soup noodles |
| HOTPOT DIPPING SAUCE | ||
| 6 | tb | Soy sauce |
| 3 | tb | Smooth peanut butter |
| 2 | tb | Rice wine or dry sherry |
| 1 | pn | Chile powder |
| 3 | tb | Hot water |
| 1 | Shallot; finely chopped |
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