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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, sweet-salty stewed lamb with raisins. It is one of my favorites. This time, I will make it a little bit tasty. 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. When the oil is hot, I put to fry the onions and the chopped leek. Heat the oil in a small saucepan.

Sweet-Salty Stewed Lamb with Raisins is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Sweet-Salty Stewed Lamb with Raisins is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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. Make ready 4 Lamb chops
  2. Take 1 tsp A. Krazy Salt
  3. Make ready 2 clove A. Garlic (grated)
  4. Get 1 A. Rosemary, bay leaf etc.
  5. Prepare 3 tbsp each B. Sake, honey
  6. Get 2 1/2 tbsp B. Soy sauce
  7. Prepare 1 1/2 tbsp B. Balsamic vinegar
  8. Prepare 3 tbsp Raisins
  9. Make ready 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.

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.

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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