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Mid-Eastern Lamb Stew

3 pounds boneless lamb shoulder
2 tablespoons olive oil
2 onion, chopped
3 cloves garlic, chopped
1 28 ounce can whole or ground tomatoes
2 cup sliced mushrooms
1/2 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

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 3-5 minutes until onions are soft. Stir in all but salt, pepper, raisins, and parsley. Bring to a boil, then reduce heat and simmer covered approximately 40 minutes or until reasonably tender. Add raisins and simmer 10-20 minutes more. Add salt, pepper, and parsley before serving.
Serves 6