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Cooking Method
If you are
using the raisins, soak them in the sherry for 3 hours. They will bloat
up nicely.
Marinate
the lamb at room temperature for 2 hours in the orange juice and garlic. Drain lamb but save the marinade.
Brown the
lamb a few pieces at a time in half the oil, adding oil as needed. Set
lamb aside and add the onion and cook for 5 minutes. Then add saffron,
coriander, thyme, cumin and pine nuts and cook 5 more minutes.
Add flour,
stir and cook about one minute. Add marinade and the optional raisins,
sherry, and wine. Stir and season to taste with salt and pepper.
Return lamb
to pan, add olives and tomatoes and simmer covered for an hour and a
quarter.
Sprinkle
salt over the lemon slices set in a shallow dish and cover with boiling
water. Let sit for about 15 minutes then drain. The lemon slices will be
a garnish at the end.
Remove meat
and other goodies from the pan and reduce the liquid to desired
consistency over medium high heat. Stir in lemon juice and a few
tablespoons of sherry to finish the sauce.
Combine
sauce, meat and goodies, reheat, top with lemon slices and serve. Crusty
bread or Brown Rice and a green salad go nicely
with this dish.
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