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
Instructions
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.
