Categories: Lamb, Mideast, Soups/stews 
      Yield: 6 servings 
  
      3 lb Boneless lamb shoulder              2 c  Sliced mushrooms 
      2 tb Olive oil                         1/2 c  Dry sherry or chicken stock 
      2    Chopped onions                      1 tb Sugar 
      3    Cloves chopped garlic               1 ts Each allspice, cinnamon and 
      1    28 oz can whole or ground                -turmeric 
           -tomatoes                           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.