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

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sweet-salty stewed lamb with raisins. It is one of my favorites. This time, I’m gonna make it a little bit unique. 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 popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Sweet-Salty Stewed Lamb with Raisins is something that I’ve loved my whole life.

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

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

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. Return lamb with any collected juices to the pot.

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. 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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