Sweet-Salty Stewed Lamb with Raisins
Sweet-Salty Stewed Lamb with Raisins

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sweet-salty stewed lamb with raisins. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. Bring back to a simmer and add the lamb chunks in.

Sweet-Salty Stewed Lamb with Raisins is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Sweet-Salty Stewed Lamb with Raisins is something that I’ve loved my entire life.

To get started with this recipe, we must first 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. Get Lamb chops
  2. Get A. Krazy Salt
  3. Make ready A. Garlic (grated)
  4. Make ready A. Rosemary, bay leaf etc.
  5. Take each B. Sake, honey
  6. Take B. Soy sauce
  7. Make ready B. Balsamic vinegar
  8. Get Raisins
  9. Get Broccoli (sliced thinly)

Sprinkle flour over meat and stir to coat. Mrouzia is an old and traditional Moroccan tagine of meat, raisins, almonds and honey. Heavily spiced and sticky sweet, it's a favorite dish to prepare during Eid al Adha when extra meat is on hand from a home slaughter. Lamb is usually preferred but beef or goat meat may be used instead.

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.

Heavily spiced and sticky sweet, it's a favorite dish to prepare during Eid al Adha when extra meat is on hand from a home slaughter. Lamb is usually preferred but beef or goat meat may be used instead. 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.

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