Lamb Fondue

I got some lamb "kabob" meat, then had to figure out what to do with it.  I considered Stoo, harira, a chunky shepherd's pie, kebabs, or a tagine.  Then I decided to just do far too much prep work and get out the fondue pot.  Good thing I didn't go with grilling, because it rained out of nowhere.

I'm putting "parties" on as a label, because something this devoted to presentation should have an audience.  We did have fondue nights growing up with just the four of us, but it was always an event.  Not usually on a holiday, just something everyone recognized as a special dinner.  This was when we each had three dipping sauces in little cups that I still use.  My mom was careful with the portioning, and we rarely had any leftovers to repurpose.

Despite going to two stores for the best deals, this one got spendy fast.  I realized I was cooking the same day as shopping and took advantage of clearances, but I did bring in everything except the yogurt and the last lettuce in the garden.  I've been doing very well on the grocery bills lately, and was planning on freezer and pantry meals for the next week with zero new groceries.  It all averages out if you're looking at what is on hand before shopping.

If you're new to hot oil fondue, there are some very important rules to follow.  Number one is managing cross-contamination.  The raw food needs a separate plate.  I caution against serving any kind of finger food with this, including bread, since you will be touching the raw lamb with your fingers and likely not getting up to wash each time.  Number two, the fork will be very hot coming out of the pot.  Do not touch it, never put it in your mouth, and use your eating fork or knife to remove the cooked item.  If serving vegetarians or vegans, have a second pot for any non-meats.

*1 lb lamb stew meat
other dippers of choice such as another protein, mushrooms, par-boiled potatoes, zucchini, cauliflower, etc
*1/2 C Greek yogurt
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp cumin
*2 Tb chopped cilantro 

1.  Prepare your fondue pot according to manufacturer's directions.  I used the electric one, which was kind of big for what I was doing, but far easier to set up and clean.

2.  Start heating 1 quart of oil on the stove.  Some fondue pots go straight from stovetop to the holder.  Others, like mine, you have to heat the oil separately.  Technically, you can do it over the fondue element, but it takes a lot longer.

3.  Prepare your raw meat platter.  The pieces should be no larger than two bites.  I don't mind cutting mine after cooking.  If they're too large, they take forever and lower the temperature of the pot.

4.  Whisk up the yogurt, vinegar, cilantro, and spices for a dipping sauce.  I also got out some pesto for the veggies.  It's fun to have more than one option.

5.  Make sure every place setting has a plate for cooked items, regular utensils, and fondue forks.  Most come with two of each color.  I also put a salad on mine ahead of time.  You can do group sauces if no one double dips, or give each person an ounce or so of each.

6.  To cook the lamb, skewer one piece on the pointy end.  Gently lower it into the oil so it doesn't splatter.  I tend to char mine as a personal preference, but rare is ok for everything except chicken and seafood.  If you put the veggies on the same plate as the meat, they must be cooked for at least a minute due to cross-contamination.

7.  Once done, remove piece from fondue fork onto eating plate, start up the next one, and enjoy your meal!

Difficulty rating :-0