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Title: Lamb Stew
Categories: Lamb Stew Ethnic Main
Yield: 6 Servings

3lbBoneless lamb shoulder
2tbOlive oil
2 Chopped onions
3clGarlic, chopped
28ozCan tomatoes
2cSliced mushrooms
1/2cDry sherry or chicken stock
1tsEach allspice, cinnamon and turmeric
  Salt and pepper to taste
  Parsley, for garnish

Trim excess fat from lamb. Cut meat into 1 inch cubes. Brown lamb in oil 5 minutes or until browned. Stir in onions and garlic. Cover and cook 3 to 5 minutes until onions are soft. Stir in all but salt, pepper, raisins and parsley. Bring to a boil, them reduce heat and simmer, covered, for approximately 40 minutes, or until reasonably tender. Add raisins and simmer for 10 to 20 minutes more. Add salt, pepper and parsley before serving.