Home Cooks > Recipes > Red-Cooked Mongolian Lamb

  • Share/Bookmark

Ingredients

(Yield: 6 servings) 2 to 2-1/2-pound boneless lamb or pork shoulder, trimmed
4 tablespoons cornstarch, divided
2 large cloves garlic, minced
2 tablespoons vegetable oil
1 can (14-1/2 oz.) chicken broth
1/4 cup Kikkoman Soy Sauce
1/4 cup dry sherry
1 tablespoon brown sugar, packed
1 tablespoon slivered fresh ginger root
1 small, whole dried red chile
3 medium carrots, cut into 1-inch pieces
1 bunch green onions and tops, cut into 1-1/2-inch lengths,
separating whites from tops
Hot cooked rice

Instructions

  1. Cut lamb into 1-1/2-inch cubes; coat with 2 Tbsp. cornstarch.
  2. Brown lamb and garlic in hot oil in Dutch oven or large skillet over medium heat.
  3. Pour chicken broth over lamb. Stir in soy sauce, sherry, brown sugar, ginger and chile. Cover; bring to boil. Reduce heat and simmer 1 hour and 20 minutes; stir occasionally.
  4. Add carrots and white parts of green onions. Cover and simmer 40 minutes.
  5. Meanwhile, blend remaining 2 Tbsp. cornstarch and 1/3 cup water; stir into pan with green onion tops. Cook and stir until mixture boils and thickens, about 1 minute.
  6. Serve over rice.

IF YOU LIKE THIS, TRY...

//

Subscribe to our bi-monthly eNewsletter

Sign Up Now

Products
Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARLĀ® Organic Soymilk
PEARLĀ® Organic Smart Soymilk
Recipes
Appetizer
Entrees
Salads
Soups
Side Dishes
Miscellaneous
Videos & Cooking Demos
Seasonal Favorites
Store

©2017 KIKKOMAN SALES USA, INC. All Rights Reserved

PrivacySitemap