Sweet-Salty Stewed Lamb with Raisins

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sweet-salty stewed lamb with raisins. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Season with salt and pepper, sprinkle flour over meat and stir to evenly coat. Heat oil in a large, lidded cast-iron casserole or Dutch oven. Bring back to a simmer and add the lamb chunks in. Let simmer at least one hour (Two hours preferred) If it dries down too much add more water.

Sweet-Salty Stewed Lamb with Raisins is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Sweet-Salty Stewed Lamb with Raisins is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have sweet-salty stewed lamb with raisins using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sweet-Salty Stewed Lamb with Raisins:
  1. Get 4 Lamb chops
  2. Prepare 1 tsp A. Krazy Salt
  3. Get 2 clove A. Garlic (grated)
  4. Prepare 1 A. Rosemary, bay leaf etc.
  5. Take 3 tbsp each B. Sake, honey
  6. Take 2 1⁄2 tbsp B. Soy sauce
  7. Prepare 1 1⁄2 tbsp B. Balsamic vinegar
  8. Get 3 tbsp Raisins
  9. Make ready 1⁄3 head Broccoli (sliced thinly)

Return lamb with any collected juices to the pot. Add more stock, if necessary, to cover the lamb. Bring to a boil; reduce heat to a simmer. When lamb is tender, add carrots and raisins.

Steps to make Sweet-Salty Stewed Lamb with Raisins:
  1. Rub the A. ingredients into the lamp, and marinate in the refrigerator for more than 2 hours to season.
  2. Heat up some olive oil in a frying pan, and brown both sides over high heat.
  3. Add the B. ingredients, raisins, and broccoli. Cover with a lid and steam-cook for about 5 minutes over low heat.
  4. Remove the lid, raise the heat to medium and reduce the sauce a little by simmering.

Bring to a boil; reduce heat to a simmer. When lamb is tender, add carrots and raisins. Add chopped garlic, ground ginger, coriander, whole cumin seeds, fennel seeds and paprika. Then add a cinnamon stick, a bay leaf and delicate strands of saffron. Fry to release all the aromatic flavors.

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