Title: Mid Eastern Lamb Stew
Categories: Meat Ethnic Soup
Yield: 6 Servings

3	lb	Boneless lamb shoulder
2	tb	Olive oil
2		Chopped onions
3		Cloves chopped garlic
1		28 oz can whole or ground tomatoes
2	c	Sliced mushrooms
1/2	c	Dry sherry or chicken stock
1	tb	Sugar
1	ts	Each allspice, cinnamon and turmeric
1	c	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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