Meat Fondue (Lamb)

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Meat Fondue (Lamb)
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
6
Ingredients
2 cups undiluted chicken stock (canned)
5 cups hot water
12 Mushrooms (cleaned and trimmed)
3 scallions (cleaned; trimmed and sliced into 2 1/2-inch strips)
1 head small Chinese cabbage (leaves separated)
2 cloves garlic cloves (crushed)
1 piece ginger (1-inch) peeled and finely chopped
salt (to taste)
freshly ground Black pepper (to taste)
63 ounces lamb (sliced paper thin)
fresh Baby spinach (for garnish)
4 ounces Glass noodles
Dipping Sauce
2 tablespoons Tahini
1 tablespoon low-sodium soy sauce
1 tablespoon Rice wine
1 tablespoon sweet Chili flakes
1 teaspoon sugar
1 tablespoon hot water
1 Mushroom (finely chopped)
1 tablespoon scallions (finely snipped)
How healthy are the main ingredients?
gingergarlic clovesoy saucesugarMushroomsalt
Preparation

Kitchen utensils

1 Kitchen shears, 1 Sieve, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Measuring cups, 1 großer Pot (mit Deckel), 1 Teaspoon, 1 eventuell Coffee Filter (oder Küchentuch), 1 Pot (oder Schüssel), 1 Wooden spoon, 1 Slotted spoon, 1 Fine-mesh sieve

Preparation steps

1.
In a large stock pot, combine chicken stock, hot water, mushrooms, scallions, cabbage, garlic, ginger root and season with salt and pepper. Bring to a boil over medium-high heat and cook for 5 to 7 minutes.
2.
Fill a Mongolian Pot with the hot mixture; light the burner under the pot to maintain a simmer.
3.
Arrange the sliced lamb attractively on small individual serving dishes and garnish with baby spinach leaves.
4.
Cook the sliced lamb quickly in the boiling broth. When the lamb and vegetables have been eaten, add the bean thread noodles to the pot and heat through. Ladle the soup into individual soup bowls and serve.
5.
For Dipping Sauce:
6.
Combine all ingredients for the sauce in a small bowl and mix well. Divide dipping sauce evenly between guests.