Dry pot sauces are lusciously thick ... wild mushroom Yunnan hot pot, and Mongolian lamb hot pot. In China's northern provinces, Beijing-style Qing Tang guo di clear broth is the most popular ...

Cook for 4 hours on High or 8–9 hours on Low until the lamb is tender, but not dry. If using the pepper, add for the last hour of cooking. Stir in the yoghurt and leave for 10 minutes before ...