How To Cook Lamb With Lemon, Olives, Raisins And Spices - Recipe

Author: Victoria Aly Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Lamb With Lemon, Olives, Raisins And Spices - Recipe

Learn how to cook "Lamb with lemon, olives, raisins and spices". Delicious recipe.

Required products :

1.2 kilograms of boneless lamb shoulder, cut into pieces of 5 centimeters
1/2 cup golden raisins
1/2 teaspoon dry sherry wine + 3 more tablespoons of sauce
1 teaspoon fresh orange juice
4 chopped garlic cloves
4 tablespoons olive oil
1 medium-sized chopped old onion
2 teaspoons saffron strands
2 teaspoons ground coriander
2 teaspoons dried thyme
1 1/2 tablespoons ground cumin
1/2 teaspoon cedar nuts
1 tablespoon flour
1/2 teaspoon dry red wine
freshly ground black pepper and salt to taste
3 large tomatoes, cleaned of seeds and cut into large pieces
1/2 teaspoon pitted olives (cut in half)
1 lemon (cut into thin circles, which then cut in half)
2 tablespoons lemon juice

Method of preparation :

Pour half a cup of sherry over the raisins and let them stand in the wine for 3 hours.

Put the lamb pieces in a large bowl, add the garlic and pour over the orange juice. The meat should stay in this marinade for 2 hours, turning it periodically.

When you drain the orange liquid, save it.

Pour half of the olive oil into a saucepan with a tightly closing lid and heat over medium heat. Fry the lamb, adding a few pieces of it and add more fat if necessary.

Using a slotted spoon, remove the finished meat back into the bowl.

When you are done with the lamb, fry the onion in the same pan for 5 minutes. Then add the spices (saffron, coriander, thyme, cumin) and pine nuts, stew for another 5 minutes. It's time for the flour, and a minute later pour the raisins together with the sherry, the orange marinade and the red wine. Stir, season with pepper and salt, return the lamb back to the pan and add the olives and tomatoes.

Cover with a lid and cook the dish over low heat for an hour and fifteen minutes.

While the meat is simmering, place the lemon slices in a row in a shallow bowl and sprinkle with a little salt. Pour boiling water for 10 minutes, then drain.

Once the dish is ready, remove the meat and vegetables from the pan and allow the sauce to evaporate over medium heat. Pour the lemon juice and 3 tablespoons of sherry.

Put the lamb and vegetables in the saucepan again, heat and immediately serve the fragrant dish with the lemon slices.

Have a good time!

How To Cook Lamb With Lemon, Olives, Raisins And Spices - Recipe

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