INGREDIENTS

INSTRUCTIONS

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 400°F.
In an 8-quart 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 02-08-95
(0114)

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