Delicious and minimal hassle. Though next time I would leave it uncovered to help reduce the liquid even more.
1 tea spoon coriander seeds
2 table spoons olive oil
2 lb cubed lamb
1/2 large red onion, chopped
2 cloves of garlic, minced
1 table spoon tomato paste
3 orange peel pieces
1/2 cup white wine
4 cups veal stock
1 tea spoon fresh grated ginger
salt and pepper
1. In a small pan, dry toast the coriander seeds. Transfer to a mortar to cool then roughly break the toasted coriander apart.
2. In a large pot, warm the olive oil. Season the lamb cube with salt and pepper and color each side until golden brown. Work in batches.
3. Add the red onion and the garlic. Stir to have the onion absorb all the tasty bits at the bottom.
4. Add the tomato paste then deglaze with the wine.
5. Add the stock and the orange peels. Bring back to nearly boiling.
6. Put the lamb back in the pot. Add the crushed coriander and the grated ginger. Bring to a boil then bring down to a simmer. I covered it at this point, but next time I would leave it uncovered. In either case it needs to cook for 1h30.
7. A few minutes before the end of that 1h30, quarter the oranges and lightly oil them on all sides. Grill the quartered oranges.
8. Add the grilled oranges to the lamb and allow to simmer for a further 30 minutes,
9. If the sauce if too liquid at the end of the cooking period, strain out the oranges and the meat.
10. And bring the liquid to a boil to reduce it to your preference.
11. Them combine everything back together.
12. Serve with something to soak up the sauce (I used couscous).