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                                                                  Spain is the intersection of culinary crossroads, making the Spanish cuisine rich in flavor. Moorish food, like this lamb recipe is flavorful and surprising, combining lamb and onions with almonds and raisins. A delicious and simple main course for any time of year.

                                                                  Ingredients
                                                                  • Yes No 5 lb if bone in
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/3 cup sherry
                                                                  • Yes No 2 tbsp almond
                                                                  • This Arab-style lamb recipe makes 4-6 servings.
                                                                  • Remove lamb from packaging and pat dry. Combine cinnamon, cumin, salt and pepper in a small bowl. Rub spice mixture on all sides of lamb. Set aside.
                                                                  • Peel and chop onions and garlic. Pour olive oil into a large heavy-bottomed frying pan and heat on medium. When oil is hot, sauté the onions and garlic until onions are translucent.
                                                                  • Place lamb in pan and brown on both sides. Once meat is browned, add 2-3 cups of stock to cover meat. Cover pan and reduce heat to a simmer. Cook slowly for 1 to 1.5 hours. Check every 15 minutes or so, adding more liquid as necessary. When done, meat should be cooked through and tender.
                                                                  • While lamb is cooking, pour sherry into a short glass or small bowl and soak the raisins. Coarsely grind the almonds.
                                                                  • About 15 minutes before cooking is complete, add the sherry, raisins and almonds to the pan. When lamb is ready, slice and serve with sauce and white rice or couscous.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve

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