Rinsed Lamb

In Peking, Taiwan and Hong Kong, this dish, which is also known as Lamb Hot Pot, is eaten in restaurants, not at home. Customers cook their own lamb, which is cut into transparently thin slices, in a brass fire pot which is placed in the centre of the table. Fuelled by flaming charcoal in the bottom, the fire pot has a cone shape chimney in the centre to let the smoke escape. When eating this renowned Mongolian-Muslim dish (see p. 85) at home, however, a large electric pot is the best and m