Red-Cooked Mongolian Lamb

Ingredients

• boneless lamb shoulder

  2-2.5 pounds, trimmed
  1 unit
• cornstarch

  divided use
  4 tbsp
• (large) garlic

  minced
  2 cloves
• vegetable oil
  2 tbsp
• (14.5 oz) chicken broth
  1 can
• naturally brewed soy sauce
  ¼ cup
• dry sherry
  ¼ cup
• brown sugar
  1 tbsp
• slivered fresh ginger root
  1 tbsp
• carrots

  roll-cut into 1-inch pieces (see note)
  3 medium
• bunch green onions and tops

  cut into 1½ inch pieces separating white from tops
  1 unit
• hot water
  ⅓ cup
• hot cooked rice
  1 unit