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

 * 1) Cut lamb into 1½ inch cubes; coat with 2 tablespoons of the cornstarch.
 * 2) Brown lamb and garlic in hot oil in large skillet over medium heat.
 * 3) Pour chicken broth over lamb.
 * 4) Stir in soy sauce, sherry, brown sugar, ginger and chile.
 * 5) Cover; bring to a boil.
 * 6) Reduce heat and simmer 1 hour and 20 minutes; stir occasionally.
 * 7) Add carrots and white parts of green onions.
 * 8) Cover and simmer 40 minutes.
 * 9) Meanwhile, blend remaining cornstarch with ⅓ cup water; stir into pan with green onion tops.
 * 10) Cook and stir until mixture boils and thickens, about 1 minute.
 * 11) Serve over rice.