Red-Cooked Mongolian Lamb
| Yield: | 10 Servings |
| Categories: | Meat |
| 1 | Boneless lamb shoulder; 2-2.5 pounds; trimmed | |
| 4 | tb | Cornstarch; divided use |
| 2 | Cloves (large) garlic; minced | |
| 2 | tb | Vegetable oil |
| 1 | cn | (14.5-oz) chicken broth |
| 1/4 | c | Naturally brewed soy sauce |
| 1/4 | c | Dry sherry |
| 1 | tb | Brown sugar |
| 1 | tb | Slivered fresh ginger root |
| 1 | Small; whole, dried red chile | |
| 3 | md | Carrots; roll-cut into 1-inch pieces (see note) |
| 1 | Bunch green onions and tops; cut into 1-1/2 inch pieces; separating white from tops | |
| 1/3 | c | Hot water |
| Hot cooked rice |
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