Red-Cooked Mongolian Lamb

Ingredients

 * 1	x	Boneless lamb shoulder, 2-2.5 pounds, trimmed
 * 4	tbl	Cornstarch, divided use
 * 2	x	Cloves (large) garlic, minced
 * 2	tbl	Vegetable oil
 * 1	can	(14.5-oz) chicken broth
 * 1/4	cup	Naturally brewed soy sauce
 * 1/4	cup	Dry sherry
 * 1	tbl	Brown sugar
 * 1	tbl	Slivered fresh ginger root
 * 1	sm, whole, dried red chile
 * 3	med	Carrots, roll-cut into 1-inch pieces (see note)
 * 1	bn	green onions and tops, cut into 1-1/2 inch pieces separating white from tops
 * 1/3	cup	Hot water
 * Hot cooked rice

Directions

 * 1) Cut lamb into 1-1/2 inch cubes; coat with 2 tablespoons of the cornstarch.
 * 2) 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.
 * 3) Add carrots and white parts of green onions. Cover and simmer 40 minutes.
 * 4) Meanwhile, blend remaining cornstarch with 1/3 cup water; stir into pan with green onion tops. Cook and stir until mixture boils and thickens, about 1 minute. Serve over rice.
 * 5) Makes 10 servings.