*  Exported from  MasterCook II  *
 
                  Moroccan Braised Lamb Susan’s Restaurant
 
 Recipe By     : Gourmet   February 1995
 Serving Size  : 6    Preparation Time :4:00
 Categories    : Lamb                             Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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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