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-> [Entrees, Lamb & Mutton, Middle Eastern, Soups & Stews] -> [Mid eastern lamb stew Recipe] |
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Mid eastern lamb stew
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| Artist: |
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| Categories: |
Entrees, Lamb & Mutton, Middle Eastern, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Salt and pepper parsley for garnish (optional) trim excess fat from lamb. | | 2 | Cut meat into 1 inch cubes. | | 3 | Brown lamb in oil 5 min or until browned. | | 4 | Stir in onions and garlic. | | 5 | Cover and cook 3-5 min until onions are soft. | | 6 | Stir in all but salt , pepper, raisins and parsley. | | 7 | Bring to a boil, them reduce heat and simmer covered approx. 40 min. or until reasonably tender. | | 8 | Add raisins and simmer 10-20 min more. | | 9 | Add salt pepper and parsley before serving |
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