Sweet-Salty Stewed Lamb with Raisins

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sweet-salty stewed lamb with raisins. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sweet-Salty Stewed Lamb with Raisins is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Sweet-Salty Stewed Lamb with Raisins is something that I’ve loved my entire 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. When the oil is hot, I put to fry the onions and the chopped leek. Heat the oil in a small saucepan.

To begin with this particular 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.

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

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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.

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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