Recipe of Award-winning Sweet-Salty Stewed Lamb with Raisins

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sweet-salty stewed lamb with raisins. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Pork Chops with Sweet and Sour Peppers EASY Slow Cooked LAMB STEW Recipe with Harissa! This sweet and spicy Moroccan tagine recipe is traditionally prepared with lamb following Eid Al Adha, or Eid Al Kabir. Other meat can also be used.

Sweet-Salty Stewed Lamb with Raisins is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Sweet-Salty Stewed Lamb with Raisins is something that I have loved my whole life.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Sweet-Salty Stewed Lamb with Raisins:

1. Make ready 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. Make ready 3 tbsp each B. Sake, honey
6. Take 2 1/2 tbsp B. Soy sauce
7. Take 1 1/2 tbsp B. Balsamic vinegar
8. Get 3 tbsp Raisins
9. Take 1/3 head Broccoli (sliced thinly)

Like many stews, this meat is great right from the pot but even better the next day. The lamb retains its flavor but its gaminess is muted by the achiote marinade, and The 'salsa' was so interesting with the olives and balsamic soaked raisins. It was such a lovely sweet and sour combination, and the sour. Add the raisins and pour the marinade over the lamb.

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.

It was such a lovely sweet and sour combination, and the sour. Add the raisins and pour the marinade over the lamb. Add enough water to just cover the lamb. Fold the shredded lamb back into the sauce. Place the couscous in a large heatproof bowl along with the olive oil and salt.

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