RCI-SP.004.0262.001
Red-Cooked Mongolian Lamb
Makes 10 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- boneless lamb shoulder1 unit2-2.5 pounds, trimmed
- cornstarch4 tbspdivided use
- (large) garlic2 clovesminced
- 2 tbsp
- 1 can
- naturally brewed soy sauce¼ cup
- ¼ cup
- 1 tbsp
- slivered fresh ginger root1 tbsp
- carrots3 mediumroll-cut into 1-inch pieces (see note)
- bunch green onions and tops1 unitcut into 1½ inch pieces separating white from tops
- ⅓ cup
- 1 unit
Method
1
Trim the boneless lamb shoulder of excess fat, then cut into 1½-inch cubes. Toss the lamb cubes with 2 tbsp cornstarch until evenly coated.
2
Heat vegetable oil in a large, heavy pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the lamb cubes on all sides until deeply caramelized, approximately 10-12 minutes per batch.
12 minutes
3
Add minced garlic and slivered fresh ginger root to the pot with the browned lamb. Stir constantly for 30 seconds until fragrant.
4
Pour in the canned chicken broth, naturally brewed soy sauce, dry sherry, and brown sugar. Stir well to combine and dissolve the sugar.
2 minutes
5
Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally to ensure even cooking.
45 minutes
6
Add the roll-cut carrots to the pot and stir to combine. Continue simmering, covered, for 15 minutes until the carrots begin to soften.
15 minutes
7
Whisk the remaining 2 tbsp cornstarch with ⅓ cup hot water in a small bowl until smooth and lump-free. Slowly pour the cornstarch mixture into the simmering lamb and vegetables while stirring constantly to prevent lumps.
1 minutes
8
Simmer uncovered for 3-5 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
4 minutes
9
Stir in the white parts of the green onions and taste for seasoning, adjusting soy sauce if needed. Simmer for 1 minute to soften the white pieces slightly.
1 minutes
10
Remove the pot from heat and garnish with the green onion tops. Divide the lamb and sauce among serving bowls and serve immediately over hot cooked rice.