Cordero a La Moruna – Moorish Style Lamb

Rub the lamb shoulder with pepper, cinnamon, salt and caraway seeds. Heat the oil in a casserole and sauté the onions and garlic until translucent. Add the meat and brown well on all sides. Add the lamb stock and fill up with water until the meat is just covered and steam for about 1 hour over medium heat in a closed casserole. Turn the meat to the other side in between and add water as needed. Soak the raisins in the sherry for about 1/2 hour and add just before the end of the cooking time, along with the almond kernels. Season strongly with salt and freshly ground pepper.

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