Recipe - Moroccan Braised Lamb

One half cup Dried chickpeas
3 One half cup Water
One half cup Dry sherry
3 pound Boneless leg of lamb
cut in 1" cubes
1 cup Orange juice
4 Garlic clove(s), minced
One half cup Olive oil
1 md Onion(s), chopped
2 Carrots; chopped
One fourth teaspoon Saffron threads, crumbled
1 teaspoon Ground coriander seeds
1 One half teaspoon Ground cumin seeds
1 One half teaspoon Ground cinnamon
One half teaspoon Dried thyme, crumbled
One half cup Blanched almonds, cut or sliced up
One half cup Dry red wine
18 ounce Can whole tomatoes
with juice
coarsely chopped
One half cup Kalamata olives, pitted
Grated zest of 1 lemon
2 tablespoon Lemon juice

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 8quart 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 020895
(0114)