Red-Cooked Mongolian Lamb

Recipe Description

* Makes 10 servings.

1 boneless lamb shoulder, 2-2.5 pounds, trimmed
4 tbsp cornstarch, divided use
2 cloves (large) garlic, minced
2 tbsp vegetable oil
1 can (14.5 oz) chicken broth
¼ cup naturally brewed soy sauce
¼ cup dry sherry
1 tbsp brown sugar
1 tbsp slivered ginger|fresh ginger root
1 small , whole, dried chile de arbol|red chile
3 medium carrots, roll-cut into 1-inch pieces (see note)
1 bunch green onions and tops, cut into 1½ inch pieces separating white from tops
? cup hot water
hot cooked rice

Cut lamb into 1½ inch cubes; coat with 2 tablespoons of the cornstarch.
Brown lamb and garlic in hot oil in large skillet over medium heat.
Pour chicken broth over lamb.
Stir in soy sauce, sherry, brown sugar, ginger and chile peppers|chile.
Cover; bring to a boil.
Reduce heat and simmer 1 hour and 20 minutes; stir occasionally.
Add carrots and white parts of green onions.
Cover and simmer 40 minutes.
Meanwhile, blend remaining cornstarch with ? cup water; stir into pan with green onions|green onion tops.
Cook and stir until mixture boils and thickens, about 1 minute.
Serve over rice.

This article uses material from the "Red-Cooked Mongolian Lamb" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License