Ingredients
1 lb Lamb Meat (shoulder or leg)
1 Clove Garlic, minced
2 tbsp Sherry
1 ts Fresh ginger, minced
1/4 tsp Salt
1/2 c Stock
1/2 tsp Cornstarch
1 tb Thin soy Sauce
1/2 c Peanut oil
1/2 tb Dark soy Sauce
4 Scallions
1/2 tsp Sugar
1/2 lg Bell pepper
1/2 tb Cider vinegar

Steps
Cut Lamb across Grain in slivers about 2″ long.
In bowl, sprinkle Lamb with salt & cornstarch; rub into Meat; add sherry.
Marinate Lamb for 15 minutes.
Trim & cut scallions in 2″ pieces.
Halve, core & slice bell pepper into slivers to match Lamb.
Combine stock, soy Sauce, sugar and vinegar; reserve.
Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil).
Fry Lamb slivers briefly, until coating of starch begins to brown.
Remove to strainer & reserve.
Remove oil from wok and save. Wash wok.
Return wok to high heat.
Add 2 tbsp oil to very Hot wok.
When oil starts to smoke, add scallions & bell pepper.
Stir-fry for 30 seconds; add Garlic & ginger.
Keep stir-frying.
When pepper turns bright green, add stock mixture.
Stir until liquid boils and reduces slightly.
Add Lamb. Stir-fry until Lamb is Hot.

Ingredients
4 lbs Lamb bones, cracked
1/2 lb Canned salted mustard green
1 lb Lamb Meat (shoulder or leg)
1 lb Bean sprouts
4 qts Cold water
1/2 c Unsoaked “cloud ear”
1 tbsp Fresh ginger, sliced
Dried black fungus
1 lg Onion, quartered
4 Scallions
1/2 tsp Salt
1/2 lb Dried Bean thread noodles
1 tsp Sugar
8 Charcoal briquettes
1/2 c Light sherry

Stock
Put Lamb bones, ginger, onions & water in stock pot.
Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half.
Skim froth.
Shred Lamb Meat.
Add Meat, salt, Sugar & light sherry to stock.
Simmer for another 20 minutes.

Finish Soup
Wash & soak “cloud ears.”
Soak noodles for a few minutes until soft.
Drain & rinse mustard green; slice into shreds.
Rinse Bean sprouts.
Wash & remove roots from scallions; shred on bias, greens & all.

Prepare Fire Pot
Heat charcoal briquettes.
When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table.
Add half the broth & half the other ingredients, reserving the rest for later in dinner.
Serve after broth has boiled briefly.

Ingredients
2 lb Stewing Lamb, cut in 1 1/4″ cubes
1/2 tsp Cayenne and
4 tbsp Fresh lemon juice
1/4 tsp Salt
3 Cloves Garlic, minced
1 pinch Sugar
1 tbsp Hot Chili oil (or 1 tbsp Salad oil)

Steps
Combine all ingredients and marinate Lamb cubes for 2 hours in covered bowl.
Drain Lamb, reserving marinade for basting during barbecuing.
Skewer Lamb; you should have enough for two skewers per serving.
Barbecue until browned, but still juicy.
Overcooking will dull flavors.
Serve with nang (Moslem Bread) or shao bing (baked sesame rolls).