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Ingredients
- 3 T. evoo
- 3 lbs. 2" cubed lamb shoulder
- Salt & Pepper to taste
- 2 large onions sliced
- 2 carrots, sliced
- 6 cloves minced garlic
- 1/4 c. tomato paste, dissolved in 3/4 c. water
- 1/2 c. brown sugar
- 1/4 c. white vinegar
- 1/4 t. powdered ginger
- 2 t. cornstarch
- can of baby peas, if desired
Preparation
Step 1
Heat oil, brown lamb well, salt & papper.
Add onions, carrots, garlic, deluited tomato paste.
Simmer .
In a saucepan, mix sugar, vinegar, ginger & cornstarch
Cook over low heat until sugar is dissolved.
Add mixture to lamb. Simmer 1 1/2 to 2 hours.
Add 1 can baby peas if desired
Serve with noodles or potatoes