Title: Lamb Stew
Categories: Lamb Stew Ethnic Main
Yield: 6 Servings
| 3 | lb | Boneless lamb shoulder |
| 2 | tb | Olive oil |
| 2 | | Chopped onions |
| 3 | cl | Garlic, chopped |
| 28 | oz | Can 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 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.