- 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 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
- 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.