Spicy Szechuan Lamb Stew

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 lbs boneless lamb shoulder, such as boston butt
• all-purpose flour
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 3 tablespoons dry sherry
• 2 garlic cloves, pressed
• 1 teaspoon fresh gingerroot, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fennel seed, crushed
• 6 -8 green onions, cut into l inch pieces, keeping part and green tops separate
• 2 large carrots, cut into chunks

Recipe

• 1 cut lamb into l inch cubes and coat with about 3 tbsp flour.
• 2 brown lamb thoroughly in hot oil in a dutch oven over medium-high heat.
• 3 stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, parts of green onions, and 1 1/2 cups water.
• 4 cover pan and bring to boil.
• 5 reduce heat and simmer 30 minutes.
• 6 add carrots, cover and simmer 30 minutes longer, or until lamb and carrots are tender.
• 7 meanwhile, blend 1/4 cup water and 2 tbsp flour.
• 8 set aside.
• 9 stir green onion tops into lamb mixture and simmer 1 minute.
• 10 add flour-water mixture and bring to boil.
• 11 cook and stir until mixture is slightly thichened.
• 12 serve over rice or noodles.