|Lamb shoulder||3 Pound|
|Soy sauce||4 Tablespoon|
|Boiling water||1 Cup (16 tbs)|
Cut the lamb into 1 1/4 inch cubes and place in a saucepan over high heat.
Add sherry and soy sauce and when it begins to boil add water, salt and sugar.
Cut the scallions into 1 1/4 inch sections and add.
When the liquid reaches boiling point turn heat low and simmer for about 2 hours.
Serve very hot.