Mid eastern lamb stew
Yield: 6 servings
Ingredients:
- 3 lb Boneless lamb shoulder 2 c Sliced mushrooms
- 2 tb Olive oil 1/2 c Dry sherry or chicken stock
- 2 Chopped onions 1 tb Sugar
- 3 Cloves chopped garlic 1 ts Each allspice cinnamon and
- 1 28 oz can whole or ground -turmeric
Instructions:
-tomatoes 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.
