Instructions: Soak overnight:-the chickpeas in water the raisins in the sherry the lamb in orange juice with garlic Simmer the chickpeas until tender, about 1 hr.

In a heavy kettle heat oil and brown lamb. Add vegetables and cook about 5 minutes. Add spices, almonds, wine, tomatoes and drained chickpeas and simmer about 1/2 hr. Add raisins and sherry.

Serve over couscous, millet or kasha [buckwheat groats].

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