Sweet-Salty Stewed Lamb with Raisins

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, sweet-salty stewed lamb with raisins. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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. Heat oil in a large, lidded cast-iron casserole or Dutch oven.

Sweet-Salty Stewed Lamb with Raisins is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Sweet-Salty Stewed Lamb with Raisins is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook sweet-salty stewed lamb with raisins using 9 ingredients and 4 steps. Here is how you can achieve that.

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

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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