Lamb is delicious. Moreover, it is tasty not only fried or cooked on the grill. The lamb stew is also very good. The main thing is that it is interesting to cook it.
One of the options is with onions and raisins. I suspect he comes from somewhere in the East. Bulgur or rice goes well as a side dish with such lamb - whatever you like best.
Cooking is a bit of a chore, but sometimes you can tinker with it.
We take:
- Lamb and onion, in equal proportions. That is, if 500 grams of boneless lamb means five hundred grams of onions.
- 3-4 cloves of garlic
- 250 ml of broth (ideally - from lamb, but if it is not there, then chicken, beef, or simply - from a cube will go)
- 1 tablespoon sugar (ideally brown, but white will do)
- 100 grams of raisins
- 2-3 tablespoons of vegetable oil
- 1 spoonful of butter
- Cinnamon and paprika to taste. It is better to find real cinnamon, Ceylon, it is not so "confectionery", but spicy.
- Salt and black pepper are also to taste.
How we cook:
Soak the raisins in water.
Cut the lamb into pieces, cut one third of the total weight of the onion into small cubes, and the rest into half rings. Peel the garlic and chop finely.
We heat up a couple of tablespoons of oil, send the lamb, diced onion and garlic there, fry until a crust appears, fill with broth, season with salt and pepper and leave to simmer under the lid for about one hour on a very small heating.
In a frying pan, heat a spoonful of butter with a spoonful of vegetable oil, add sugar there, wait for it to become caramel and send the onion cut into half rings. Fry until it turns brown, then drain the raisins and add them (raisins, not water) to the onions.
When the hour of stewing lamb comes to an end, combine it with caramelized onions, heat everything together, bring to mind with salt and pepper, season to taste with paprika and cinnamon, if excess liquid remains - simmer until it evaporates, if everything is good in density - serve.
Bon Appetit!