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Lamb Stew With Raisins


Hearty and easy to make, this savory lamb stew gets a touch of sweetness from a scattering of golden raisins.

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Rate this recipe 4.5/5 (4 Votes)


  • 3 tablespoons grapeseed oil
  • 3 pounds boneless lamb shoulder or deboned lamb leg, cut into 1-inch pieces
  • Sea salt
  • Freshly ground white pepper
  • 2 tablespoons flour
  • 2 cups red wine
  • 1 bouquet garni (1 bay leaf, 2 sprigs thyme and 2 sprigs parsley tied with kitchen string)
  • 5 cloves garlic
  • 1 medium onion, studded with 6 cloves
  • 5 ounces yellow raisins
  • 1 cinnamon stick
  • 1 tablespoon mustard seed or 1 teaspoon powdered mustard
  • 3 whole star anise
  • Cooked mashed potatoes, for serving


Adapted from


Step 1

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper. Sprinkle flour over meat and stir to evenly coat pieces.

Pour off cooking oil and liquid, reserving meat in pan. Add red wine and let simmer, stirring to deglaze cooking juices on bottom of pan, 5 minutes. Decrease heat to medium. Add bouquet garni, garlic cloves and onion, and cook 1 minute. Add raisins and spices, cover pan and cook 1 hour more. Serve with mashed potatoes.


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