Gingered Lamb Stew from Monday-to-Friday Cookbook by Michele Urvater

Ingredients

• 2 cloves garlic
• 1 piece (½ inch) fresh ginger or 2 teaspoons ground
• 4 shoulder lamb chops, round bone in, or 1 pound lamb stew meat
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon sugar
• 1 cup chicken broth or water
• Salt
• freshly ground black pepper
• 1 teaspoon dried mint
• 2 scallions (green onions)
• 1 bell pepper, red or yellow
• 1 fresh hot red chili (optional)