Sweet-Salty Stewed Lamb with Raisins

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sweet-salty stewed lamb with raisins. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Sweet-Salty Stewed Lamb with Raisins is something that I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Sweet-Salty Stewed Lamb with Raisins:
  1. Take 4 Lamb chops
  2. Prepare 1 tsp A. Krazy Salt
  3. Take 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. Make ready 1 1⁄2 tbsp B. Balsamic vinegar
  8. Get 3 tbsp Raisins
  9. Prepare 1⁄3 head Broccoli (sliced thinly)

It's flavored with cinnamon, a touch of ginger, raisins, almonds, and lamb. The lamb is cooked slowly, so it practically melts in your mouth. While the full recipe is certainly worth making (and then freezing the leftovers), my freezer is tiny and too full of other food to do that right now. Add chopped garlic, ground ginger, coriander, whole cumin seeds, fennel seeds and paprika.

Instructions 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.

While the full recipe is certainly worth making (and then freezing the leftovers), my freezer is tiny and too full of other food to do that right now. 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.

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