1 c white raisins, soaked in sherry to cover, until soft
Instructions
In large heavy pot, brown the lamb in oil. Remove. Add onion, garlic and brown lightly. Return lamb to pot. Add seasonings, tomatoes with juice, raisins with sherry and bring to a boil. Cover and simmer for 1 1/2 hours or until lamb is tender.
Originally Submitted
10/13/2014
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