Chinese Lamb & Vegetable Hot Pot

Total Time: 6 hrs 40 mins Preparation Time: 40 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 cups baby carrots
• 2 medium turnips (8 ounces total)
• 2 1/4 lbs boneless lamb shoulder, trimmed and cut into 1 1/2-inch chunks
• 1 bunch scallion, sliced, and green parts separated
• 1 (14 ounce) can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons dry sherry
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2 -4 teaspoons chinese chili-garlic sauce
• 4 garlic cloves, minced
• 1 star anise, pod or 1 teaspoon anise seed
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, for garnish

Recipe

• 1 place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. top with lamb and scallion whites. bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. pour over the lamb and vegetables. nestle star anise pod (or aniseed) and cinnamon stick into the stew. cover and cook until the lamb and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
• 2 discard the star anise pod and cinnamon stick. skim or blot any visible fat from the surface of the stew. add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. serve sprinkled with scallion greens and sesame seeds.