Middle Eastern Lamb Stew
|Boneless lamb shoulder||3 Pound|
|Olive oil||2 Tablespoon|
|Onions||2 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Canned tomatoes||28 Ounce (1 can / 796 milliliter)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Dry sherry/Chicken stock||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Tablespoon|
|Raisins||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Trim excess fat from lamb; cut meat into 1-in (2.5 cm) cubes. In large saucepan, heat oil over medium-high heat. Cook lamb 3 to 5 minutes, turning until browned on all sides.
Stir in onions and garlic. Cook, covered, 3 to 5 minutes or until onions are softened.
Stir in tomatoes, mushrooms, sherry, sugar, allspice, cinnamon and turmeric; bring to boil. Reduce heat to medium-low; simmer, covered, 30 minutes.
Add raisins; season with salt and pepper to taste. Simmer 10 minutes. Taste and adjust seasoning.
Let cool, then refrigerate, covered, up to 2 days.
To serve, transfer stew to 8-cup (2 L) casserole; reheat, covered, in 350F (180C) oven 45 to 55 minutes or until bubbling. Garnish with chopped parsley.