Mix beef stock, hoisin, sherry, and soy sauce. Set aside. In large pan, brown lamb in oil and add garlic, ginger, carrot, onion and green onion. Add liquid ingredients, bring to boil. Reduce to very low heat, cover and simmer for approximately 2 hours. Stir occasionally to ensure even cooking. Remove lamb from pan and skim for excess oil. Puree vegetables and juices with hand blender. If you desire a thicker consistency, add cornstarch dissolved in water.
Recipe created by Chef Dolores Montecino of Levi’s Plaza Café (San Francisco, CA)
