Serving Size : 6 Preparation Time :4:00
Categories : Lamb Main Dish
Amount Measure Ingredient -- Preparation Method
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Susan's Restaurant Peekskill, New York
1/2 Cup dried chick-peas -- picked over
3 1/2 Cups water
1/2 Cup raisins
1/2 Cup dry Sherry
3 Pounds boneless leg of lamb -- in 1″ cubes
1 Cup fresh orange juice
4 garlic cloves -- minced
1/2 cup olive oil
1 medium onion chopped
2 carrots chopped
1/4 teaspoon saffron threads -- crumbled
1 teaspoon ground coriander seeds
1 1/2 teaspoons ground cumin
1 1/2 teaspoons cinnamon
1/2 teaspoon dried thyme -- crumbled
1/2 cup sliced blanched almonds
1/2 cup dry red wine
18 ounces can whole tomatoes with juices -- chopped
coarse
2 cup Kalamata olives -- pitted
grated zest of 1 lemon
2 tablespoons fresh lemon juice
Accompaniment: cooked couscous
In a saucepan simmer chick-peas in water, cover partially and
cook for 1 1/4 hours, or until tender. Remove from heat and let stand
2 hours.
Put raisins in small bowl add sherry and let macerate 2 hours
at room temp.
Combine the orange juice with garlic. Put lamb cubes
in a large bowl and add the juice mixture. Let marinate
covered and chilled, stirring occasionally, 1 1/2 hours. Remove from
fridge and let stand in marinade 30 minutes more. Do not uncover.
Drain lamb cubes and discard marinade,pat dry.
Preheat oven to 400F.
In an 8-quart oven proof kettle heat oil over moderately high heat
until hot. Brown lamb in batches, transferring with tongs to a plate
Add onion and carrots and cook, stirring,until softened.
Add lamb, spices, thyme, almonds,wine,and raisin mixture. Drain
chick-peas and stir into lamb mixture. Add tomatoes,zest and
olives.Season with salt and pepper to taste. Place kettle in middle of
the oven and let cook, covered, until lamb is very tender about 2
hours..
Serve lamb with couscous. Serves 6
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