• 2 medium onions, cut into fine wedges
• 2 tablespoons olive oil
• 3 pounds lamb in 1 inch cubes
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1/2 cup fresh parsley, minced
• 1/2 teaspoon turmeric
• 3/4 teaspoon ground ginger
• 2 large tomatoes, chopped
• 1/2 cup dry white wine
• 1 cup raisins, plumped 20 minutes in warm water
• 1/3 cup slivered almonds

Method

Heat the first listed 2 tablespoons olive oil in a pot.  Put in the onion wedges and cook until wedges are golden, but not browned.  This will take 5 - 7 minutes.    When onions are cooked, remove with slotted spoon and set aside.

Pour in the second measure of oil.  Allow to heat.  Working in batches, brown the lamb on all sides. (You work in batches so meat does not overcrowd pan and release so many juices that it steams, rather than browns.)  

Stir in onion, spices and tomatoes. Bring to a strong simmer and cook for a few minutes.  Stir in wine and cover.

When meat is tender and fully cooked, about 1 hour, remove the bay leaves.  Add the reserved onion sections and raisins. Sprinkle almonds on top. Bake uncovered in preheated 450°F oven for 15 minutes or until most of liquid has evaporated. Serve alone or over couscous.

Serves 8.

Contributor:  Sally Talem

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