Title: Mid Eastern Lamb Stew
Categories: Lamb, Soups/stews
Yield: 6 Servings

3 lb Boneless lamb shoulder
2 tb Olive oil
2 Chopped onions
3 Cloves chopped garlic
1 28 oz can whole or ground
-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 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.

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