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1 Pat the lamb dry with a paper towel. Drying the lamb this way first will help the lamb pieces brown. Heat 2 tablespoons of olive oil in a large, heavy, high-sided pot, such as a Dutch oven, over medium high heat. When the pot is hot, add the lamb pieces in batches, being careful not to crowd them. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6-8 minutes. Transfer to a bowl.
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2 Return the pot to medium-high heat. Add the onions, dried peppers and red bell peppers and stir to coat with the oil in the pot. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 more minute.
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3 Make a bouquet garni by placing the parsley, thyme and bay leaf in the center of a doubled over cheesecloth square. Gather the ends and secure with kitchen string.
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4 Stir in the paprika, cumin, and cardamom and cook for a minute. Add the pureed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins and bouquet garni. Bring to a boil over high heat, decrease heat to low. Cook, partially covered, for about 3 hours, or until lamb is tender.
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Season to taste with salt and pepper.
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Serve over couscous or rice (gluten-free option).
