Moroccan Lamb Stew

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2 1/2 lbs. lamb, cubed (OR 3-4 lbs. lamb neck)

1 cup raisins, plumped in warm water (about 30 min.)

1/2 teaspoon turmeric

1/2 teaspoon ginger

1/2 teaspoon crumbled bay leaves

2 lg. tomatoes, chopped

2 med. onions, cut into ⅛ths

3 tablespoons parsley flakes (or ½ c. fresh)

1/2 teaspoon black pepper

1/2 cup dry white wine

2 tablespoons olive or vegetable oil

1 med. onion, chopped

1/4 cup olive oil (or vegetable oil)

1/3 cup slivered almonds

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