Hello everybody, it is Drew, 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 food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sweet-Salty Stewed Lamb with Raisins is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sweet-Salty Stewed Lamb with Raisins is something which I’ve loved my whole life. They’re fine and they look wonderful.
Season with salt and pepper, sprinkle flour over meat and stir to evenly coat. When the oil is hot, I put to fry the onions and the chopped leek. I let to fry for a little, about five minutes, then I add the chopped pepper and the garlic. It's flavored with cinnamon, a touch of ginger, raisins, almonds, and lamb.
To begin with this particular recipe, we have to 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:
- Make ready Lamb chops
- Take A. Krazy Salt
- Get A. Garlic (grated)
- Make ready A. Rosemary, bay leaf etc.
- Make ready each B. Sake, honey
- Get B. Soy sauce
- Get B. Balsamic vinegar
- Make ready Raisins
- Get Broccoli (sliced thinly)
Fry to release all the aromatic flavors. Next, add tomato puree, sweet potato and juicy brown lamb. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes. Add dried fruits, the lemon juice, and the almonds.
Steps to make Sweet-Salty Stewed Lamb with Raisins:
- Rub the A. ingredients into the lamp, and marinate in the refrigerator for more than 2 hours to season.
- Heat up some olive oil in a frying pan, and brown both sides over high heat.
- Add the B. ingredients, raisins, and broccoli. Cover with a lid and steam-cook for about 5 minutes over low heat.
- Remove the lid, raise the heat to medium and reduce the sauce a little by simmering.
Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes. Add dried fruits, the lemon juice, and the almonds. Adjust seasonings to taste, adding more water if the stew seems too thick. This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout. Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more!
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