Lamb Stew with Raisins | Terroir Fribourg
Preparation Sear the lamb pieces in hot oil until nicely browned. Season with salt and pepper. Sprinkle with flour and cook briefly, stirring to coat the meat.
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Cooking tools:
- Dutch oven
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 1/2 kg lamb stew meat
- 5 dl red wine
- 1 onion (whole, optionally studded with cloves)
- 1 bouquet garni
- 2 garlic cloves
- 120 g raisins
- 1 tbsp flour
- A little oil for browning
- Salt
- pepper
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