Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For the broth
- 3L beef stock
- 8tablespoons soy sauce
- 2tablespoons Worcestershire sauce
- 2 star anise
- 1 medium red onion, peeled and diced
- 1 medium white onion, peeled and diced
- 8 cloves garlic, peeled and mashed
- 400grams lamb, diced
- 200grams baby potatoes, washed and halved
- 2 heads bok choi, torn
- 100grams bean sprouts
- 100grams shiitake mushrooms, washed and sliced
- 100grams baby corn, washed
Nutrition per serving
2090kJ / 500Cal
2090 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
44.5grams
Fat
17.7grams
Carbs
32.0grams
Sugars
20.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A traditional Asian sharing dish with garden fresh vegetables, lamb and a beef stock based hotpot.
Method
Step 1 of 5
Prepare your hot pot by placing a suitable heating element in the centre of the table and place a large broth pot on the heat.
Step 2 of 5
Add all of your broth ingredients to the pot and bring to the bowl, then bring to a simmer for 20 minutes.
Step 3 of 5
While the broth is simmering, prepare the table with all of the rest of the ingredients placed out on individual serving dishes.
Step 4 of 5
Heat up a non-stick pan and fry the diced lamb for 8 minutes turning occasionally and then remove from the pan and place on a serving dish.
Step 5 of 5
Once the broth is ready, each diner can add whatever ingredients they would like to cook into the hotpot and eat when desired.
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