Lamb: Lamb Stew 06 by Recipe Cottage

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	Lamb Stew 06

		Lamb Stew 3 lb boneless lamb shoulder 4 Tbsp Extra Virgin Olive oil 2 chopped red onions 4 cloves chopped garlic 28 oz can whole tomatoes 1 cup seedless Yellow raisins 2 cup sliced portabello mushrooms 1/2 cup dry sherry or Merlot wine 1 tsp allspice 3 Tbsp all purpose flour mixed with 1/4 cup cold water 1 tsp cinnamon 1 tsp turmeric 1 Tbsp sugar 1/4 cup fresh chopped parsley salt to taste fresh ground black pepper to taste Trim excess fat from lamb. Cut meat into 1 inch cubes. Brown lamb in oil 5 minutes or until browned. Stir in onions and garlic. Cover and cook 3 to 5 minutes or until onions are soft. Stir in all but salt, pepper, raisins and parsley. Bring to a boil, then reduce heat and simmer, covered, approximately 40 minutes or until tender. Add raisins, flour and water mixture and simmer 10 to 20 minutes more. Add salt pepper and parsley before serving.