• Garlic

      x 1 clove

    • Yellow onion

      x 1

    • Ginger

      x 1 teaspoon

    • Lemongrass

      x 4 stems

    • Oil

      x 1 tablespoon

    In a large stock pot, color all these ingredients in a little oil.
    • Fresh coriander

      x 1 bunch

    • Lemon leaves

      x 3 leaves

    • Green curry paste

      x 1 teaspoon

    Add to the pot.
    • Coconut milk

      x 750 ml

    • Water

      x 750 ml

    • Chicken broth

      x 2 cubes

    Then pour the coconut milk and water in, add the chicken stock cubes and simmer for 10 min.
    • Fillet of lamb

      x 600 grams

    • Dried black mushrooms

      x 5

    • Button mushroom

      x 10

    • Pepper

      x 1

    • Spinach

      x 100 grams

    Cut the meat and vegetables into thin strips.
    Each guest uses an Asian fondue basket to cook the meat and vegetables by dipping them in the simmering broth.
    This hot pot can be served with rice. If you don’t have fondue baskets, you can use fondue forks.
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Main course

Lamb hot-pot Thai-style

Prep time
25 min
Cook time
10 min
Rest
0 min

Ingrédients

Garlic
1 clove
Yellow onion
1
Ginger
1 teaspoon
Lemongrass
4 stems
Oil
1 tablespoon
Fresh coriander
1 bunch
Lemon leaves
3 leaves
Green curry paste
1 teaspoon
Coconut milk
750 ml
Water
750 ml
Chicken broth
2 cubes
Fillet of lamb
600 grams
Dried black mushrooms
5
Button mushroom
10
Pepper
1
Spinach
100 grams
In a large stock pot, color all these ingredients in a little oil.
Add to the pot.
Then pour the coconut milk and water in, add the chicken stock cubes and simmer for 10 min.
Cut the meat and vegetables into thin strips.
Each guest uses an Asian fondue basket to cook the meat and vegetables by dipping them in the simmering broth.
This hot pot can be served with rice. If you don’t have fondue baskets, you can use fondue forks.
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