LAMB STEW WITH LEMON AND OLIVES

Steps:

• 1. Soak the raisins in the sherry for 3 hours. 2. Marinate the lamb at room temperature for 2 hours in the orange juice and garlic. Drain lamb but save the marinade. 3. Heat oil in a dutch oven over medium-high heat. Brown the lamb a few pieces at a time. 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. 4. Add flour, stir and cook about one minute. Add marinade and the raisins, sherry, and wine. Stir and season to taste with salt and pepper. 5. Return everything to pan, add olives and tomatoes and simmer covered for an hour and a quarter. 6. Sprinkle salt over the lemon slices set in a shallow dish and cover with boiling water. Let sit for about 15 minutes then drain. 7. Remove meat and other solids 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. 8. Return solids to pan, reheat, top with lemon slices and serve.