Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried chickpeas 1 1/2 ts Ground cumin seeds
3 1/2 c Water 1 1/2 ts Ground cinnamon
1/2 c Dry sherry 1/2 ts Dried thyme, crumbled
3 lb Boneless leg of lamb 1/2 c Blanched almonds, sliced
-cut in 1" cubes 1/2 c Dry red wine
1 c Orange juice 18 oz Can whole tomatoes
4 Garlic clove(s), minced -with juice
1/2 c Olive oil -coarsely chopped
1 md Onion(s), chopped 1/2 c Kalamata olives, pitted
2 Carrots; chopped Grated zest of 1 lemon
1/4 ts Saffron threads, crumbled 2 tb Lemon juice
1 ts Ground coriander seeds

In a saucepan simmer chickpeas in water covered partially, 1¬ hours,
or until tender. Remove pan from heat and let stand for 2 hours

In a small bowl macerate raisins in sherry for 2 hours.

In a large bowl marinate lamb in orange juice with garlic, covered and
chilled, stirring occasionally, 1« hours. Marinate lamb, covered, at
room temperature 30 minutes more. Drain lamb, discarding marinade,
and pat dry.

Preheat oven to 400øF.

In an 8-quart heavy kettle heat oil over moderately high heat until
hot but not smoking and brown lamb in batches, transferring it with
tongs to a plate as browned. Add onions and carrots and cook,
stirring, until softened, about 2 minutes. Add lamb, spices, thyme,
almonds, wine, and raisin mixture. Drain chickpeas and stir into lamb
mixture with remaining ingredients. Add salt and pepper to taste.
Braise lamb, covered, in middle of oven, for 2 hours, or until lamb
is very tender.

Serve over couscous or rice.

Source: Susan's Restaurant in Peekskill, New York

Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95

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