For ➍1 kg lamb shoulder or leg, boneless, or 2.5 kg with bone
1 ts cinnamon
1 ts ground cumin
½ ts salt
¼ ts pepper
3-4 tbs extra virgin olive oil
2 yellow onions
2 cloves garlic
75-125 cl chicken stock
45 g (4 tbs) raisins
8 cl (5 tbs) sherry
2 tbs almonds
Pat lamb 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 50-75 cl of stock to cover meat. Cover pan and reduce heat to a simmer. Cook slowly for 1 to 1.5 h. Check every 15 m, adding more liquid as necessary. When done, meat should be cooked through and tender.
While lamb is cooking, pour sherry into a small bowl and soak the raisins. Coarsely grind the almonds.
About 15 m before cooking is complete, add the sherry, raisins and almonds to the pan.
When lamb is ready, slice. Serve with sauce and white rice or couscous.
