Sichuan Mala Lamb Hot Pot

Step 1

Place the lamb on a cutting board and slice it crosswise (perpendicular to the muscle fibers) into pieces about 1/8 inch thick—thin enough to see light through them. Arrange on a plate.

Step 2

Cut the ginger knob lengthwise into thin slices about 1/8 inch thick, leaving the skin on. Smash each garlic clove with the flat side of your knife, cracking the skin open but keeping the clove whole.

Step 3

Chop the cabbage into 2-inch pieces. Chop the scallions and cilantro together until fine and green throughout, about the size of coarse breadcrumbs.

Step 4

Pour the stock into a hot pot or large shallow pot placed on the table over a portable burner (or stovetop if cooking at the table after). Set the heat to medium and wait for steam to rise gently from the surface, about 3 minutes.

Step 5

Add the chili oil, Sichuan peppercorns, ginger slices, and smashed garlic cloves to the hot broth. Stir gently once and let it simmer for 2 minutes until the oil coats the surface and the spices smell intensely fragrant.

Step 6

Stir in the soy sauce until the liquid looks dark and even throughout.

Step 7

Increase the heat to medium-high. Once the broth reaches a gentle rolling boil—small bubbles breaking the surface continuously—begin adding the cabbage, stirring gently every 30 seconds as it softens. Cook until the cabbage pieces look limp and translucent, about 3 to 4 minutes total.

Step 8

One at a time, pick up a slice of lamb with chopsticks or tongs and swish it through the hot broth for 10 to 15 seconds until it turns from raw red to cooked gray-brown on both sides. Transfer to a dipping bowl. Repeat until all lamb is cooked.

Step 9

Divide the cooked lamb and cabbage between two bowls, ladling hot broth and aromatics over each. Scatter the chopped scallion and cilantro on top of each bowl.