Lamb Hot Pot (羊肉爐)

羊肉爐 is an essential winter dish in Taiwan. Built on warming ginger, michu, and a steadily boiling pot, it’s meant to heat you from the inside out and nurture the soul through the coldest months. This version is 紅燒, or “red-braised,” meaning the lamb and doubanjiang are fried first to build a deeper, more savory base before liquid brings everything together. Skin-on, bone-in cuts are strongly recommended for both flavor and texture. If you’re having trouble finding pre-cut lamb, check your local Asian grocery store; Weee also carries great options.

Ingredients

For the lamb base
3 pounds lamb brisket, leg, or rack, bone in and skin on, cut into large cubes
2 tablespoons lard or vegetable oil
3 ounces ginger, thinly sliced
1 tablespoon doubanjiang (Ming Teh or other Taiwanese brand preferred)
1 cup michu
3 slices angelica root
1 tablespoon black sesame oil
¼ cup goji berries
Salt

For the furu sauce
¼ cup furu
1 tablespoon doubanjiang
1 teaspoon cane sugar
¼ cup water

For serving
Cabbage, frozen tofu, mushrooms, or anything you like for hot pot

Directions

Thoroughly rinse lamb cubes under cold running water until no blood remains. Pat dry with paper towels.

Heat a large pot over medium-high heat and add lard or vegetable oil. Working in batches as needed, add lamb cubes in a single layer and sear until browned on all sides, 5 to 7 minutes total. Transfer seared lamb to a bowl.

Add ginger to the pot and sear until golden brown on both sides, 5 to 7 minutes. Return lamb to the pot and add 1 tablespoon doubanjiang. Stir quickly to coat lamb evenly, then immediately add michu and enough water to fully cover the lamb.

Add angelica root, black sesame oil, and a large pinch of salt. Cover and bring to a boil, then reduce heat and simmer for 1 to 1½ hours, until lamb is tender. Uncover, skim off the foam as needed. Add goji berries, season to taste with salt, and simmer 5 minutes longer.

While the lamb cooks, blend all furu sauce ingredients in a blender until smooth, adjusting consistency with water as needed.

Serve lamb hot pot with furu sauce and your choice of cabbage, tofu, mushrooms, or other hot pot additions.