| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Soups/stews |
6 |
Servings |
INGREDIENTS
| 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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