Lamb Pot


Preparation info
  • Serves


    , as a main course.
    Appears in

    By Irene Kuo

    Published 1977

    • About

    This is a characteristically northern fire-pot dish—very robust. It is hearty enough to make a substantial meal, but you may precede it with some hors d’oeuvres, such as Fish or Shrimp Toast, or a platter of assorted cold appetizers, such as Scallion-Oil Shrimp, Chicken in Sesame-Paste Sauce, Spicy Minced Watercress, and Peppercorn-Oil “Choked” Celery. Just as with the Chrysanthemum Pot, allow ½ pound solid meat per person.