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Middle Eastern Lamb Stew

Chef.at.Home's picture
Ingredients
  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)
Directions

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

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb

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