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Lamb Stew

3 lb Boneless lamb shoulder
2 tb Olive oil
2 Chopped onions
3 cl Garlic, chopped
28 oz Can tomatoes
2 c Sliced mushrooms
1/2 c Dry sherry or chicken stock
1 tb Sugar
1 ts Each allspice, cinnamon and turmeric
1 c Raisins
Salt and pepper to taste
Parsley, for garnish


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 until onions are soft. Stir in all but salt, pepper, raisins and parsley. Bring to a boil, them reduce heat and simmer, covered, for approximately 40 minutes, or until reasonably tender. Add raisins and simmer for 10 to 20 minutes more. Add salt, pepper and parsley before serving.


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