Lamb Stew With Raisins Recipes

SWEET LAMB CURRY

Steps:

• Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
• Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.

LAMB STEW WITH RAISINS

Steps:

• Heat oil in a large lidded cast iron casserole or dutch oven. Add lamb and cook till brown on all sides, about 5 minute.
• Season with salt and pepper, sprinkle flour over meat and stir to evenly coat.
• Pour off cooking oil and liquid, add red wine and let simmer, stirring tide glaze, for 5 min.
• Decrease heat to medium and add herbs, garlic cloves, and onion studded with cloves, and cook for 1 minute.
• Add raisins and spices, cover pan, and cook 1 hour.

SWISS LAMB STEW

Steps:

• Cut lamb meat into 30gr cubes.
• Pan-fry lamb over high heat for 2 minutes.
• Add beef stock (or buillion), white wine and seasoning.
• Cover and simmer for 40 minutes.
• Add turnips and pearl onions and simmer until tender, about 5 minutes.
• Add cornstarch (diluted with a little water) to thicken the sauce.
• Add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste.
• Garnish with chopped parsley.

LAMB STEW WITH RAISINS

Steps:

• Heat oil in a large, lidded cast-iron casserole or Dutch oven. Add lamb and cook until brown on all sides, about 5 minutes. Season with salt and pepper. Sprinkle flour over meat and stir to coat pieces evenly. Pour off cooking oil and liquid, reserving meat in pan. Add red wine and let simmer, stirring to deglaze cooking juices on bottom of pan, about 5 minutes. Decrease heat. Add bouquet garni, garlic cloves, onion with cloves, and cook 1 minute. Add raisins and spices, cover pan and cook 1 hour more. Serve with potatoes or couscous. Note: Don't decrease liquids even if decreasing amount of lamb. Dish can dry out easily.