Recipe - Red-Cooked Mongolian Lamb

1 Boneless lamb shoulder;
22.5 pounds; trimmed
4 tablespoon Cornstarch; divided use
2 Cloves (large) garlic;
minced
2 tablespoon Vegetable oil
1 cn (14.5oz) chicken broth
One fourth cup Naturally brewed soy sauce
One fourth cup Dry sherry
1 tablespoon Brown sugar
1 tablespoon Slivered fresh ginger root
1 Small; whole, dried red
chile
3 md Carrots; rollcut into
1inch pieces (see note)
1 Bunch green onions and tops;
cut into 1One half inch pieces;
separating white from tops
1/3 cup Hot water
Hot cooked rice

Cut lamb into 1One half 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 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. Makes 10 servings.

NOTE: To rollcut 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, http://www.erols.com/hosey.