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LOCATION: Recipes >> Lamb >> Lamb Stew 06

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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.

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