Yield: 6 servings
Measure | Ingredient |
---|---|
3 pounds | Boneless lamb shoulder |
2 tablespoons | Olive oil |
2 \N | Chopped onions |
3 \N | Cloves chopped garlic |
1 \N | 28 oz can whole or ground tomatoes |
2 cups | Sliced mushrooms |
½ cup | Dry sherry or chicken stock |
1 tablespoon | Sugar |
1 teaspoon | Each allspice, cinnamon and turmeric |
1 cup | Raisins |
salt and pepper parsley for garnish (optional) Trim excess fat from lamb. Cut meat into 1 inch cubes. Brown lamb in oil 5 min or until browned. Stir in onions and garlic. Cover and cook 3-5 min until onions are soft. Stir in all but salt , pepper, raisins and parsley. Bring to a boil, them reduce heat and simmer covered approx. 40 min. or until reasonably tender. Add raisins and simmer 10-20 min more. Add salt pepper and parsley before serving.