Inner-Mongolian Style Lamb Hot Pot with Spicy Broth
A rich and aromatic Inner-Mongolian style hot pot featuring tender lamb slices simmered in a spicy, fragrant broth accented with traditional herbs and spices. This chinese-inspired recipe ready in about 40 minutes pairs lamb shoulder, thinly sliced, liters water, dried chili peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g lamb shoulder, thinly sliced
- 1.5 liters water
- 5 pieces dried chili peppers
- 1 tbsp Sichuan peppercorns
- 3 slices ginger, sliced
- 4 cloves garlic cloves, smashed
- 3 stalks green onions, chopped
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 100 g bean curd sheets
- 200 g Chinese cabbage, chopped
- 150 g enoki mushrooms
- 1 tsp sesame oil
- to taste salt
Instructions
- Step 1: In a large pot, bring 1.5 liters of water to a boil. Add 5 dried chili peppers, 1 tbsp Sichuan peppercorns, 3 slices of ginger, 4 smashed garlic cloves, and 3 chopped green onions; simmer gently for 15 minutes until the broth is fragrant.
- Step 2: Remove the solids from the broth using a slotted spoon; return the clear broth to the pot. Stir in 3 tbsp soy sauce, 2 tbsp Shaoxing wine, and season with salt to taste. Keep the broth at a gentle simmer.
- Step 3: Arrange 500 g thinly sliced lamb shoulder, 100 g bean curd sheets cut into strips, 200 g chopped Chinese cabbage, and 150 g enoki mushrooms on separate plates.
- Step 4: To serve, dip lamb slices and vegetables into the simmering broth with 1 tsp sesame oil added per portion for flavor, cooking each item until tender (lamb takes about 30 seconds).
- Step 5: Enjoy by combining cooked ingredients with a dipping sauce of your choice.
Frequently asked questions
How long does Inner-Mongolian Style Lamb Hot Pot with Spicy Broth take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Inner-Mongolian Style Lamb Hot Pot with Spicy Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, thinly sliced from drying out.
Can I substitute ingredients in Inner-Mongolian Style Lamb Hot Pot with Spicy Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Inner-Mongolian Style Lamb Hot Pot with Spicy Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Inner-Mongolian Style Lamb Hot Pot with Spicy Broth?
Chinese mains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The best hot pot I've ever made. The spices were perfect and the lamb melted in your mouth.
- ★★★★★
Made this for my wife's birthday. Everyone raved about the lamb and the spicy broth. 5 stars!
- ★★★★★
Loved the recipe! The spicy broth was the star, and it was so easy to make for dinner.
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