Mongolian Hot Pot

• 3 pounds lamb boneless, lean
• 4 ounces bean thread noodles
• 1/2 pound spinach
• 1/2 pound napa (Chinese) cabbage
• 1 quart chicken broth
• 1 teaspoon ginger root chopped
• 2 tablespoons scallions, spring or green onions chopped
• 1 teaspoon garlic minced
• 1 tablespoon cilantro chopped
• 2 tablespoons tahini (sesame paste)
• 1 tablespoon soy sauce, light
• 1 tablespoon rice wine
• 2 teaspoons chili bean sauce
• 1 tablespoon sugar
• 1 tablespoon water hot

1. USING A CLEAVER or sharp knife, slice the lamb into very thin slices.
2. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5 inch lengths.
3. Separate the spinach leaves from the stalks and wash them well.
4. Discard the stalks.
5. Cut the Chinese cabbage into 3-inch pieces.
6. Combine all the ingredients for the dipping sauce in a small bowl and mix them well.
7. Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage.
8. When you are ready to begin, bring the stock to a boil and light the fondue.
9. Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock.
10. Each person selects a piece of food and cooks it quickly in the pot.
11. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls.

lamb, noodles, spinach, cabbage, chicken broth, ginger root, scallions, garlic, cilantro, tahini, soy sauce, rice wine, chili bean sauce, sugar, water

Taken from recipeland.com/recipe/v/mongolian-hot-pot-38205 (may not work)