|Garlic||1 Clove (5 gm)|
|Lean leg lamb||3 Pound (Or Fillets)|
|Chicken broth||6 Cup (96 tbs)|
|Grated ginger root||1 Teaspoon|
|Chopped green onions||2 Tablespoon|
|Spinach leaves||1⁄4 Pound, shredded|
|Chinese cabbage||1⁄2 Pound, shredded|
|Chopped coriander||2 Tablespoon|
|Ramen noodles||1⁄3 Cup (5.33 tbs) (Dried)|
|For hot pot dipping sauce|
|Soy sauce||6 Tablespoon|
|Creamy peanut butter||3 Tablespoon|
|Rice wine/Dry sherry||2 Tablespoon|
|Chili powder||1 Dash|
|Hot water||3 Tablespoon|
Slice lamb thinly and arrange on two large plates.
Place broth in a medium-size saucepan with ginger and garlic; simmer 15 minutes.
Put green onions, spinach, Chinese cabbage, coriander and noodles in separate serving bowls.
Combine all ingredients for Hotpot Dipping Sauce in a small bowl then divide into 6 small dishes.
Pour broth into fondue pot, add green onions and bring to a boil.
Transfer fondue pot to the burner at the table.
Each person uses a fondue fork, but preferably a Chinese wire strainer, to hold pieces of food in the broth until cooked.
The cooked food is dipped in the sauce before eating.
Any remaining spinach and Chinese cabbage can be added to the pot at the end with the coriander and noodles.
When the noodles are tender the resulting soup is served in bowls.