Sweet-Salty Stewed Lamb with Raisins

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sweet-salty stewed lamb with raisins. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sweet-Salty Stewed Lamb with Raisins is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Sweet-Salty Stewed Lamb with Raisins is something that I’ve loved my whole life. They are 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. Bring back to a simmer and add the lamb chunks in.

To begin 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 cook it.

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

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. Add chopped garlic, ground ginger, coriander, whole cumin seeds, fennel seeds and paprika.

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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.

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. 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.

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