Mid Eastern Lamb Stew

3 lb Boneless lamb shoulder

2 tb Olive oil

2 Chopped onions

3 Cloves chopped garlic

1 28 oz can whole or ground

-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 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.