Xinjiang-style Meat Fondue

Ingredients

While the Swiss Fondue Jurassienne traditionally uses cheese as the base, Xinjiang-style Meat Fondue replaces it with a flavorful broth infused with Xinjiang spices. The original dish is adapted to incorporate the bold flavors of Xinjiang cuisine, such as cumin, chili, and garlic, which give the fondue its distinct taste. Additionally, the choice of meat in Xinjiang-style Meat Fondue is typically lamb, beef, or chicken, reflecting the preference for these meats in Xinjiang cuisine. We alse have the original recipe for Fondue Jurassienne, so you can check it out.

• 500g (1.1 lb) thinly sliced lamb, beef, or chicken 500g (1.1 lb) thinly sliced lamb, beef, or chicken
• 1 liter (4 cups) beef or chicken broth 1 liter (4 cups) beef or chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons cumin seeds 2 tablespoons cumin seeds
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons chili flakes 2 teaspoons chili flakes
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• Assorted vegetables (such as mushrooms, bell peppers, and broccoli) for dipping Assorted vegetables (such as mushrooms, bell peppers, and broccoli) for dipping
• Sesame sauce, chili oil, soy sauce, and other desired sauces for dipping Sesame sauce, chili oil, soy sauce, and other desired sauces for dipping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a fondue pot or a large pot over medium heat.
2. 2.
   Add the cumin seeds, minced garlic, chili flakes, and Sichuan peppercorns. Sauté for 1-2 minutes until fragrant.
3. 3.
   Pour in the beef or chicken broth and bring it to a simmer.
4. 4.
   Add the salt and sugar, stirring until dissolved.
5. 5.
   Arrange the thinly sliced meat and assorted vegetables on a platter.
6. 6.
   Place the fondue pot in the center of the dining table and set it to a low heat.
7. 7.
   Each diner can then skewer a piece of meat or vegetable and cook it in the simmering broth until desired doneness.
8. 8.
   Serve the cooked meat and vegetables with a variety of dipping sauces.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb slices in a mixture of yogurt, cumin, and garlic for 1-2 hours before cooking.
• Cumin seeds — Toast the cumin seeds in a dry pan over medium heat for a few minutes until fragrant before using. This will enhance their flavor.
• Sichuan peppercorns — Crush the Sichuan peppercorns using a mortar and pestle or a spice grinder to release their unique aroma.

Tips & Tricks

• For an extra spicy kick, add more chili flakes or fresh chili peppers to the broth.
• Experiment with different dipping sauces to find your favorite combination of flavors.
• To keep the meat tender, avoid overcooking it in the broth. Dip it in the simmering broth for just a few seconds until it reaches your desired level of doneness.
• Serve the Xinjiang-style Meat Fondue with traditional Xinjiang bread or steamed rice for a complete meal.
• Don't forget to enjoy the fondue experience with friends and family, as it is meant to be a social and interactive meal.

Serving advice

To serve the Xinjiang-style Meat Fondue, place the platter of thinly sliced meat and assorted vegetables next to the fondue pot. Provide each diner with their own skewers for cooking the meat and vegetables in the simmering broth. Arrange the dipping sauces in small bowls around the fondue pot for easy access. Encourage guests to dip their cooked meat and vegetables into the sauces before enjoying each flavorful bite.

Presentation advice

For an authentic presentation, use a traditional fondue pot placed in the center of the dining table. Decorate the table with vibrant Xinjiang-inspired elements, such as colorful textiles or small bowls filled with Xinjiang spices. Serve the Xinjiang-style Meat Fondue with pride, showcasing the sizzling pot of broth and the array of beautifully arranged meat and vegetables.