In the style of Asian hot pot dishes, the lamb in this recipe developed by Chef Terrance Brennan is cooked at the table in a pot of simmering broth.

Recipe by Cooking Light October 2000


Credit: Becky Luigart-Stayner

Recipe Summary

8 servings (serving size: about 3 ounces lamb and 3 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Place cucumber in a blender; process until smooth. Place cucumber in a sieve; sprinkle with 1/8 teaspoon salt. Drain 1 hour. Combine cucumber, yogurt, and next 5 ingredients (yogurt through garlic) in a small bowl; stir until well-blended.

  • Trim fat from lamb; cut into 1-inch cubes. Combine the broth, 1/4 teaspoon salt, and pepper in a medium saucepan. Bring to a boil; cook 2 minutes. Pour into fondue pot; simmer over medium flame. Pierce lamb with skewer; cook in broth mixture until desired degree of doneness is reached. Serve with yogurt sauce.

Nutrition Facts

149 calories; calories from fat 24%; fat 4g; saturated fat 1.5g; mono fat 1.6g; poly fat 0.4g; protein 21.7g; carbohydrates 5g; fiber 0.3g; cholesterol 55mg; iron 2mg; sodium 436mg; calcium 106mg.