Lamb Stew With Raisins

Name: Lamb Stew With Raisins
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons grapeseed oil; 3 lbs boneless lamb shoulder, cut into 1 in cubes; salt and pepper; 2 tablespoons flour; 2 cups red wine; 1 bay leaf; 2 sprigs thyme and parsley; 5 garlic cloves; 1 medium onion; 6 cloves; 5 ounces golden raisins; 1 cinnamon stick; 1 tablespoon mustard seeds or 1 tablespoon mustard powder; 3 whole star anise

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Recipe by pwdcrazy

I found this adaptation of a Swiss lamb stew in the Wall Street Journal, and it sure is easy, yet tasty. I served it with mashed potatoes, but I think I'll try it with mashed cauliflower next time.

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READY IN: 1hr 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons grapeseed oil
3

lbs boneless lamb shoulder, cut into 1 in cubes
salt and pepper
2

tablespoons flour
2

cups red wine
1

bay leaf
2

sprigs thyme and parsley
5

garlic cloves
1

medium onion
6

cloves
5

ounces golden raisins
1

cinnamon stick
1

tablespoon mustard seeds or 1 tablespoon mustard powder
3

whole star anise

DIRECTIONS

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.

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