Recipe#12121

Title: Lamb Stew 06

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Lamb Stew 
 Date: 19 Feb 1999 05:13:52 -0700 
 Message-ID: <36C86661.830E020C@home.com> 

3 lb boneless lamb shoulder               
 4 Tbsp Extra Virgin Olive oil                          
 2 chopped red onions                       
 4 cloves chopped garlic              
 28 oz can whole tomatoes                
 1 cup seedless Yellow raisins 
 2 cup sliced portabello mushrooms
 1/2 cup dry sherry or Merlot wine
 1 tsp allspice 
 3 Tbsp all purpose flour mixed with 1/4 cup cold water
 1 tsp cinnamon 
 1 tsp turmeric
 1 Tbsp sugar
 1/4 cup fresh chopped parsley
 salt to taste
 fresh ground black pepper to taste
 Trim excess fat from lamb. Cut meat into 1 inch cubes. Brown lamb
 in oil 5 minutes or until browned. Stir in onions and garlic. Cover
 and cook 3 to 5 minutes or until onions are soft.  Stir in all but
 salt, pepper, raisins and parsley.  Bring to a boil, then reduce
 heat and simmer, covered, approximately 40 minutes or until tender.
 Add raisins, flour and water mixture and simmer 10 to 20 minutes
 more.  Add salt pepper and parsley before serving.