Mid eastern lamb stew

Yield: 6 servings

Measure 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

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.

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