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Ingredients

• 1 boneless lamb shoulder, 2-2.5 pounds, trimmed
• 4 tbsp cornstarch, divided use
• 2 cloves (large) garlic, minced
• 2 tbsp vegetable oil
• 1 can (14.5 oz) chicken broth
• cup naturally brewed soy sauce
• cup dry sherry
• 1 tbsp brown sugar
• 1 tbsp slivered fresh ginger root
• 1 small , whole, dried red chile
• 3 medium carrots, roll-cut into 1-inch pieces (see note)
• 1 bunch green onions and tops, cut into 1 inch pieces separating white from tops
• cup hot water
• hot cooked rice

Description

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