Recipe - Mid Eastern Lamb Stew

3 pound Boneless lamb shoulder
2 tablespoon Olive oil
2 Chopped onions
3 Cloves chopped garlic
1 28 ounce can whole or ground
tomatoes
2 cup Sliced mushrooms
One half 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 (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 35 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 1020 min more. Add salt
pepper and parsley before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini