Sweet-Salty Stewed Lamb with Raisins

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sweet-salty stewed lamb with raisins. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sweet-Salty Stewed Lamb with Raisins is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Sweet-Salty Stewed Lamb with Raisins is something that I’ve loved my entire life. They’re nice and they look fantastic.

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 first prepare a few components. You can have sweet-salty stewed lamb with raisins using 9 ingredients and 4 steps. Here is how you can achieve it.

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

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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.

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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