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  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
  Allspice 1 Teaspoon
  Cinnamon 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4914 Calories from Fat 2868

% Daily Value*

Total Fat 319 g490.5%

Saturated Fat 129.5 g647.4%

Trans Fat 0 g

Cholesterol 966.3 mg322.1%

Sodium 2712 mg113%

Total Carbohydrates 270 g89.9%

Dietary Fiber 32 g127.9%

Sugars 133.7 g

Protein 253 g505.1%

Vitamin A 162.5% Vitamin C 241.4%

Calcium 77% Iron 220%

*Based on a 2000 Calorie diet

Middle Eastern Lamb Stew Recipe