Spicy Szechwan Lamb Stew (low Fat & Low Calorie)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 green onions, cut into 1-inch pieces with green and parts separated
• 2 lbs lamb loin, trimmed of fat and cut into 1-inch cubes
• 6 garlic cloves, minced
• 1/2 tablespoon canola oil
• 2 1/2 cups water
• 1/3 cup soy sauce
• 1/3 cup dry sherry
• 1 1/2 teaspoons grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon five-spice powder
• 6 medium carrots, cut into thin bite-sized strips
• 1/4 cup cold water
• 3 tablespoons flour

Recipe

• 1 in a 4-quart dutch oven, brown meat and garlic in oil.
• 2 drain and add the onion pieces, 2 1/2 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder.
• 3 bring to a boil, cover, and reduce heat to simmer.
• 4 simmer 30 minutes, add carrots and return to a boil.
• 5 reduce heat, cover, and simmer 35 minutes or til meat and carrots are tender.
• 6 skim off fat.
• 7 in a small bowl, stir together 1/4 cup cold water and flour.
• 8 stir into the meat mixture and add green onion parts.
• 9 cook and stir til thickened and bubbly.
• 10 cook at stir 1 minute more.
• 11 serve over rice or noodles.