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Lamb Stew With Raisins

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.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

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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@pwdcrazy
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@pwdcrazy
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"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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  1. 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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