Lamb Stew With Raisins - cooking recipe

Ingredients

3 tablespoons grapeseed oil
3 lbs boneless lamb shoulder, cut into 1 in cubes
salt and pepper
2 tablespoons flour
2 cups red wine
1 bay leaf
2 sprigs thyme and parsley
5 garlic cloves
1 medium onion
6 cloves
5 ounces golden raisins
1 cinnamon stick
1 tablespoon mustard seeds or 1 tablespoon mustard powder
3 whole star anise

Preparation

Heat oil in a large lidded cast iron casserole or dutch oven. Add lamb and cook till brown on all sides, about 5 minute.
Season with salt and pepper, sprinkle flour over meat and stir to evenly coat.
Pour off cooking oil and liquid, add red wine and let simmer, stirring tide glaze, for 5 min.
Decrease heat to medium and add herbs, garlic cloves, and onion studded with cloves, and cook for 1 minute.
Add raisins and spices, cover pan, and cook 1 hour.