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.