Lamb Stew With Raisins

• grapeseed oil↗3 tablespoons
• boneless lamb shoulder, cut into 1 in cubes↗3 lbs
• salt and pepper
• flour↗2 tablespoons
• red wine↗2 cups
• bay leaf↗1
• sprigs thyme and parsley2
• garlic cloves↗5
• medium onion↗1
• cloves↗6
• golden raisins↗5 ounces
• cinnamon stick↗1
• mustard seeds or 1 tablespoon mustard powder1 tablespoon
• whole star anise3

Step-by-step instructions

1. 1

   Heat oil in a large lidded cast iron casserole or dutch oven. Add lamb and cook till brown on all sides, about 5 minute.

2. 2

   Season with salt and pepper, sprinkle flour over meat and stir to evenly coat.

3. 3

   Pour off cooking oil and liquid, add red wine and let simmer, stirring tide glaze, for 5 min.

4. 4

   Decrease heat to medium and add herbs, garlic cloves, and onion studded with cloves, and cook for 1 minute.

5. 5

   Add raisins and spices, cover pan, and cook 1 hour.