Sweet-Salty Stewed Lamb with Raisins
Sweet-Salty Stewed Lamb with Raisins

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special 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.

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.

Sweet-Salty Stewed Lamb with Raisins is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Sweet-Salty Stewed Lamb with Raisins is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to 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 that.

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

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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