Sweet-Salty Stewed Lamb with Raisins

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sweet-salty stewed lamb with raisins. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sweet-Salty Stewed Lamb with Raisins is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Sweet-Salty Stewed Lamb with Raisins is something that I have loved my whole life.

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. When the oil is hot, I put to fry the onions and the chopped leek. Heat the oil in a small saucepan.

To get started with this recipe, we must prepare a few ingredients. You can cook sweet-salty stewed lamb with raisins using 9 ingredients and 4 steps. Here is how you can achieve it.

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

Add onions to pot, scraping up brown bits and stirring. When softened, add crushed garlic; stir to incorporate, then add carrots. 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.

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.

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. Next, add tomato puree, sweet potato and juicy brown lamb. The Winning Spice Mixture to Flavor your Moroccan Lamb Stew.

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