Red-cooked mongolian lamb

10 Servings

Ingredients

QuantityIngredient
1Boneless lamb shoulder; 2-2.5 pounds; trimmed
4tablespoonsCornstarch; divided use
2Cloves (large) garlic; minced
2tablespoonsVegetable oil
1can(14.5-oz) chicken broth
¼cupNaturally brewed soy sauce
¼cupDry sherry
1tablespoonBrown sugar
1tablespoonSlivered fresh ginger root
1Small; whole, dried red chile
3mediumsCarrots; roll-cut into 1-inch pieces (see note)
1Bunch green onions and tops; cut into 1-1/2 inch pieces; separating white from tops
cupHot water
Hot cooked rice

Directions

Cut lamb into 1-½ 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. Makes 10 servings.

NOTE: To roll-cut a carrot, make a diagonal slice at one end, roll the carrot a quarter turn and make another diagonal cut; continue rolling and cutting to the end.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .