Sichuan Mala Lamb Hot Pot

Ingredients

• 4 cups beef or chicken stock
• 3 tablespoons chili oil (or neutral oil mixed with 1 tbsp chili flakes)
• 2 teaspoons Sichuan peppercorns
• 1 ounce (about a 1-inch knob) ginger, thinly sliced
• 3 cloves garlic cloves, smashed
• 2 tablespoons soy sauce
• ¾ pound lamb, thinly sliced (ribeye or sirloin)
• 3 cups napa cabbage or bok choy, roughly chopped
• ¼ cup combined fresh cilantro and scallions, chopped (or sesame oil for drizzling)

Instructions

1. 1

   Place the lamb on a cutting board and slice it crosswise (perpendicular to the muscle fibers) into pieces about 1/8 inch thick—thin enough to see light through them. Arrange on a plate.

2. 2

   Cut the ginger knob lengthwise into thin slices about 1/8 inch thick, leaving the skin on. Smash each garlic clove with the flat side of your knife, cracking the skin open but keeping the clove whole.

3. 3

   Chop the cabbage into 2-inch pieces. Chop the scallions and cilantro together until fine and green throughout, about the size of coarse breadcrumbs.

4. 4

   Pour the stock into a hot pot or large shallow pot placed on the table over a portable burner (or stovetop if cooking at the table after). Set the heat to medium and wait for steam to rise gently from the surface, about 3 minutes.

5. 5

   Add the chili oil, Sichuan peppercorns, ginger slices, and smashed garlic cloves to the hot broth. Stir gently once and let it simmer for 2 minutes until the oil coats the surface and the spices smell intensely fragrant.

6. 6

   Stir in the soy sauce until the liquid looks dark and even throughout.

7. 7

   Increase the heat to medium-high. Once the broth reaches a gentle rolling boil—small bubbles breaking the surface continuously—begin adding the cabbage, stirring gently every 30 seconds as it softens. Cook until the cabbage pieces look limp and translucent, about 3 to 4 minutes total.

8. 8

   One at a time, pick up a slice of lamb with chopsticks or tongs and swish it through the hot broth for 10 to 15 seconds until it turns from raw red to cooked gray-brown on both sides. Transfer to a dipping bowl. Repeat until all lamb is cooked.

9. 9

   Divide the cooked lamb and cabbage between two bowls, ladling hot broth and aromatics over each. Scatter the chopped scallion and cilantro on top of each bowl.

Tools you’ll need

• 12-inch hot pot or large shallow pot with 4+ quart capacity
• portable burner or stovetop access
• cutting board
• sharp knife
• wooden spoon or ladle
• chopsticks or tongs
• two serving bowls
• small dipping bowl (optional)

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