Instructions: Lightly season the lamb with salt and pepper. In a casserole or Dutch oven, heat the olive oil and brown the lamb well on all sides. Remove the lamb with a slotted spoon and set aside. Remove all but 2 tablespoons of fat from the pan and add the anchovies, chile flakes, garlic, onions, coriander seed and cumin seed; saute until just beginning to color. Add the oregano, stock and wine and return the meat to the pan. Simmer, covered, for 1 1/2 hours or until the meat is very tender. If using the necks, gently pull the meat from the bones, return the meat to the pot, and discard the bones.

Allow the stew to rest off the heat for at least 30 minutes for fat to rise to the surface. Skim fat off and discard.

At serving time, add the olives to the stew and bring to a simmer. Stir in the parsley and cilantro and season to taste with salt, pepper and drops of vinegar. Serve with Orange Rice and garnish with fresh herb sprigs and Frizzled Onions, if desired.

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