Recipe for Lamb with Onions and Raisins in a Golden Red Sauce
-Ingredients:
1 kg of lamb, cut into medium pieces
2 large onions, thinly sliced
1/2 cup of raisins
3 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely chopped
1/2 cup crushed tomatoes or tomato puree
1 tablespoon tomato paste
1/2 cup lamb broth (or water)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 bay leaves
1/ teaspoon saffron (optional for adding a golden color)
Salt and black pepper to taste
4 tablespoons olive oil
2 tablespoons butter
1/4 cup fresh coriander, chopped (for garnish)
-Preparation:
1. Preparing the Lamb:
In a large pan, heat two tablespoons of olive oil and one tablespoon of butter over medium heat.
Add the lamb pieces and sear them well on all sides until they take on a golden color. This step helps seal the juices inside the meat.
Once browned, remove the lamb from the pan and set aside.
2. Preparing the Onions and Raisins:
In the same pan, add the remaining olive oil and butter, then add the sliced onions.
Sauté the onions over medium heat until they turn golden and caramelize. This process may take about 15-20 minutes but is essential for a rich flavor.
Add the garlic and ginger to the onions and stir for two minutes until fragrant.
After that, add the raisins and allow them to mix with the onions and spices for a few minutes until they soften and enhance the dish's sweetness.
3. Making the Sauce:
Add the tomato paste and crushed tomatoes to the pan and stir well until the ingredients combine.
Add the cumin, turmeric, paprika, cinnamon, cardamom, bay leaves, and a pinch of saffron if using. Continue stirring until the spices blend with the other ingredients.
Gradually pour in the lamb broth (or water) and mix all the ingredients together. The sauce should be slightly thick.
4. Cooking the Lamb:
Return the browned lamb pieces to the pan and stir them well into the sauce.
Cover the pan and let the mixture simmer over low heat for 1 to 1.5 hours, or until the lamb becomes tender. Be sure to stir occasionally, and add more broth if necessary.
5. Final Touches:
Once the lamb is cooked, the sauce should have taken on a rich golden-red color. Check the seasoning and add more salt and pepper if needed.
Turn off the heat and sprinkle the chopped coriander on top for garnish.
-Serving:
Serve the lamb with onions and raisins hot, alongside basmati rice or traditional bread like naan or Arabic bread. You can also add some yogurt on the side to balance the strong flavors.
This recipe gives you tender lamb and a rich flavor where the sweetness of the raisins blends with the softness of the onions and the spiced red sauce.
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