Clay Pot Lamb

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 1/3 cup sugar
• 3/4 cup chicken broth or 3/4 cup water
• 1/3 cup vietnamese fish sauce (nam pla)
• 3 shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 3 scallions, thinly sliced on the bias with and green parts kept separate
• 1 lb trimmed boneless lamb shoulder, cut into 1-inch cubes
• 1 teaspoon finely ground black pepper

Recipe

• 1 place sugar in a heavy-bottomed saucepan over medium heat. allow to remain over heat until fully melted, and approximately the color of a us copper penny.
• 2 carefully add broth. it will steam and bubble wildly, and the caramel will seize. this is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
• 3 add fish sauce, shallot, garlic, and parts of scallions. bring to a simmer until vegetables soften.
• 4 sprinkle lamb with ground black pepper. toss to coat, and add to pot. simmer very low for 75-90 minutes. serve with rice and top with scallion greens.