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Mid eastern lamb stew

Yield: 6 servings

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

-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.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More