Hawaiian-style Braised Lamb

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

Ingredients

• Servings: 6
• 4 lbs lamb shoulder, cut into about 1-inch cubes
• salt and pepper
• 1 teaspoon garlic powder (can use more)
• 1/4 cup vegetable oil (more as needed)
• 1 -2 tablespoon chopped fresh garlic
• 10 green onions, chopped
• 2 tablespoons minced fresh ginger
• 1 (14 ounce) can chicken broth
• 1/3 cup soy sauce (can use more)
• 1 -2 tablespoon dark brown sugar
• 1 teaspoon crushed red pepper flakes (or to taste)
• 1/4 teaspoon five-spice powder
• 2 tablespoons cornstarch (for a thinner texture use only 1-1/2 tablespoons cornstarch)

Recipe

• 1 season the lamb with salt, pepper and garlic powder (season the lamb cubes with a small amount of salt or omit the salt and just season with pepper and garlic powder).
• 2 heat oil in a large heavy pot over medium-high heat.
• 3 add in about 1/3 of the lamb and saute until brown (about 6-7 minutes) transfer to a bowl and continue with the remaining lamb.
• 4 add in the fresh garlic, green onions and ginger; saute for 1 minute.
• 5 return the lamb to the pot along with any juices from the bowl or plate.
• 6 add in 1-1/2 cups broth, soy sauce, brown sugar, crushed red pepper flakes and five-spice powder; bring to a boil.
• 7 reduce heat to medium-low; cover and simmer until the lamb is very tender (about 90 minutes or more or less).
• 8 stir/whisk in remaining broth and cornstarch together in a small cup; mix into simmering sauce.
• 9 simmer until the gravy thickens, stirring occasionally (about 3-4 minutes).
• 10 season with salt and pepper.