Red-Cooked Mongolian Lamb

== Description ==
* Makes 10 servings.
== Ingredients ==
* 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 fresh ginger root
* 1 small , whole, dried 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
* ⅓ cup hot water
* hot cooked rice
== Directions ==
# 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.
# 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 ⅓ cup water; stir into pan with green onion tops.
# Cook and stir until mixture boils and thickens, about 1 minute.
# Serve over rice.
Category:Brown sugar Recipes
Category:Chicken stock and broth Recipes
Category:Chile de arbol Recipes
Category:Lamb shoulder Recipes
Category:Mongolian Snacks
Category:Recipes that need photos
Category:Rice Recipes
Category:Sherry Recipes