Instructions

1. 1
   If the hot pot lamb comes as a frozen box, let it defrost in the fridge and cook it the next day.
2. 2
   Heat the wok. Spread the lamb in a single layer with the garlic and árbol chilies and let it brown undisturbed.
3. 3
   Flip, let it sit another 30 seconds, and repeat — spread, brown, flip — until everything is nicely browned. This is the fix for a stove that isn’t that hot.
4. 4
   Add the cilantro straight into the meat and fold it through until it just heats and wilts.
5. 5
   Deglaze with a splash of rice wine or water; the cornstarch and the meat pull it into a light sauce.
6. 6
   Start to finish, about 15 minutes. The same method works for beef and peppers, pork and leeks — whatever you fancy.