Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  lean lamb leg of fillet
  7 1/2           cups  chicken stock
  1           teaspoon  peeled grated fresh root ginger
  1              clove  garlic crushed
  2        tablespoons  chopped spring onion
  2        tablespoons  chopped fresh coriander
  4             ounces  spinach leaves shredded
  8             ounces  chinese leaves shredded
  3             ounces  instant soup noodles
                        ***HOTPOT DIPPING SAUCE ***
  6        tablespoons  soy sauce
  3        tablespoons  smooth peanut butter
  2        tablespoons  rice wine or dry sherry
  1              pinch  chilli powder
  3        tablespoons  hot water
  1                     shallot -- finely chopped

Preparation:

Slice lamb very thinly and arrange on two large plates. Put stock into a large saucepan with ginger and garlic and simmer for 15 minutes. Put psring onion coriander spinach Chinese leaves and noodles into separate serving bowls. Combine the ingredients for dipping sauce and divide between 6 small dishes. Put stock into a special Mongolian hotpot or a fondue pot. Add spring onions an bring back to boil. Transfer pot to burner. Each person uses fondue forks or Chinese wire strainers to cook pieces of food in stock. The food is then dipped in sauce before eating. Any remaining spinach and Chinese leaves are finally added to the pot with coriander and noodles. When noodles are tender the soup is served in bowls.

Nutritional Information:

516 Calories (kcal); 26g Total Fat; (53% calories from fat); 24g Protein; 27g Carbohydrate; 0mg Cholesterol; 22505mg Sodium