Serves 6

Ready in 4 hours

1 tin Tinned Chickpeas                                                 

½ Cups Seedless Raisins                       

½ cups Dry Sherry                                                         

1.5 Kg Boneless Leg of Lamb, cubed   

1 cup Fresh Orange Juice                                              

4 Garlic cloves, minced               

½ Cup Olive Oil                                                            

1 Medium Onion, chopped         

2 Carrots, chopped                                                   

¼ tsp Saffron                                    

1 tsp Ground coriander seeds                                      

1 ½ tsp Ground Cumin                         

1 ½ tsp Ground Cinnamon                                            

½ tsp Dried Thyme                            

½ cup Sliced Blanched Almonds                                   

½ cup Dry Red Wine                          

410g tin Tinned Tomatoes, chopped                            

2 cups Kalamata olives, pitted            

Grated zest of 1 lemon                                                 

2 tbsp Lemon Juice                            



Place the Raisins in a small bowl, add the sherry and let macerate for 2 hours at room temperature.

Combine the orange juice with garlic.  Place the lamb cubes in a large bowl and add the juice mixture.  Let marinate covered and chilled, stirring occasionally, 1 ½ hours. This can be done overnight.

Remove from the fridge and let stand in the marinade for a further 30 minutes.  Do not uncover.  Drain the lamb cubes and discard the marinade.  Pat dry using kitchen paper.

Preheat the oven to 200°C

In a large cast iron pot (Dutch oven) heat the oil over moderately high heat until hot.  Brown the lamb in batches, transferring with tongs to a plate. 

Add onion and carrots and cook, stirring until softened. 

Add the lamb, spices, thyme, almonds, wine and raisins.  Drain the chickpeas and stir into the lamb mixture.  Add the chopped, tinned tomatoes, Lemon juice & Zest and olives.  Season with salt and pepper to taste. 

Place the ‘Dutch oven’ in the middle of the oven and let cook, covered, until the lamb is very tender, about 2 hours. 

Serve the lamb with couscous.

Image: Peas, Love and Carrots

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