| 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 3-5 minutes until onions are soft. Stir in all but salt, pepper, raisins, and parsley. Bring to a boil, then reduce heat and simmer covered approximately 40 minutes or until reasonably tender. Add raisins and simmer 10-20 minutes more. Add salt, pepper, and parsley before serving. |
| Serves 6 |