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

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sweet-salty stewed lamb with raisins. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Sweet-Salty Stewed Lamb with Raisins is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Sweet-Salty Stewed Lamb with Raisins is something which I’ve loved my entire life. They are fine 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. Heat oil in a large, lidded cast-iron casserole or Dutch oven.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Take 4 Lamb chops
  2. Get 1 tsp A. Krazy Salt
  3. Take 2 clove A. Garlic (grated)
  4. Take 1 A. Rosemary, bay leaf etc.
  5. Prepare 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. Take 3 tbsp Raisins
  9. Take 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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