Mid eastern lamb stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless lamb shoulder |
| 2 | tablespoons | Olive oil |
| 2 | Chopped onions | |
| 3 | Cloves chopped garlic | |
| 1 | 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 |
Directions
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.