Mid Eastern Lamb Stew
Yield
6 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb shoulder
boneless |
|
| 2 | tablespoons |
olive oil
|
|
| 2 |
onions
chopped |
*
|
|
| 3 |
garlic cloves
chopped |
*
|
|
| 28 | ounces |
tomatoes
whole or ground |
|
| 2 | cups |
mushrooms
sliced |
|
| ½ | cup |
sherry
dry or chicken stock |
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
allspice
cinnamon, and tumeric, each |
|
| 1 | cup |
raisins, seedless
|
|
|
salt and black pepper
for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb shoulder
boneless |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
onions
chopped |
*
|
| 3 | cloves |
garlic cloves
chopped |
*
|
| 809.2 | ml/g |
tomatoes
whole or ground |
|
| 473 | ml |
mushrooms
sliced |
|
| 118 | ml |
sherry
dry or chicken stock |
*
|
| 15 | ml |
sugar
|
|
| 5 | ml |
allspice
cinnamon, and tumeric, each |
|
| 237 | ml |
raisins, seedless
|
|
| 1 | x |
salt and black pepper
for garnish, optional |
*
|
Directions
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 to 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 to 20 min more.
Add salt pepper and parsley before serving.
