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“This recipe was created by Chef Dolores Montecino of Levi's Plaza Cafe in San Fransico, Ca.”
READY IN:
4hrs
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix beef stock, hoisin, sherry and soy sauce.
  2. Set aside.
  3. In large pan, brown lamb in oil and add garlic, ginger, carrot, onion and green onion.
  4. Add liquid ingredients, bring to boil.
  5. Reduce to very low heat, cover and simmer for approximately 2 hours.
  6. Stir occasionally to ensure even cooking Remove lamb from pan and skim off excess oil.
  7. Puree vegetables and juices with hand blender.
  8. If you desire a thicker consistency, add cornstarch dissolved in water.

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