Mid Eastern Lamb Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Boneless lamb shoulder,
2 tbsp: Olive oil,
2: Chopped onions,
3 Cloves: chopped garlic,
1: 28 oz can whole or ground tomatoes,
2 cup: Sliced mushrooms,
1/2 cup: Dry sherry or chicken stock,
1 tbsp: Sugar,
1 tsp: Each allspice, cinnamon and turmeric
1 cup: Raisins,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp