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 prepare a distinctive dish, sweet-salty stewed lamb with raisins. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Sweet-Salty Stewed Lamb with Raisins is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Sweet-Salty Stewed Lamb with Raisins is something that I’ve loved my whole life.

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.

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

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The ingredients needed to make Sweet-Salty Stewed Lamb with Raisins:
  1. Prepare 4 Lamb chops
  2. Get 1 tsp A. Krazy Salt
  3. Make ready 2 clove A. Garlic (grated)
  4. Make ready 1 A. Rosemary, bay leaf etc.
  5. Make ready 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)

Return lamb with any collected juices to the pot. Add more stock, if necessary, to cover the lamb. Bring to a boil; reduce heat to a simmer. When lamb is tender, add carrots and raisins.

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Steps 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.

Bring to a boil; reduce heat to a simmer. When lamb is tender, add carrots and raisins. 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.

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