Moroccan Lamb Stew
 
 2 medium onions, cut into 1/8ths
 2 tablespoons of olive or vegetable oil
 2 1/2 pounds of  lamb, cubed (OR 3-4 lbs. lamb neck)
 1/4 cup of olive oil (or vegetable oil)
 1 medium onion, chopped
 1/2 teaspoon of black pepper
 1/2 teaspoon of crumbled bay leaves
 3 tablespoons of parsley flakes
 1/2 teaspoon of turmeric
 1/2 teaspoon of ginger
 2 large tomatoes, chopped
 1/2 cup of dry white wine
 1 cup of raisins, plumped in warm water, (about 30 min.)
 1/3 cup of slivered almonds

Heat the 2 tablespoons olive oil in a pot and sauté the 2 onions cut in 1/8ths until golden, about 5 minutes. Remove onions and set aside. Add the 1/4 cup oil to the pot to heat and brown the meat on all sides. Stir in chopped onion, spices and chopped tomatoes. Let simmer a few minutes. Add wine. Cover. Simmer 1 hour or until tender. Add precooked onion sections and raisins. Sprinkle almonds on top. Bake uncovered in 450ºF. oven for 15 minutes or until most of liquid has evaporated. Serve alone or over rice. Serves 8.