Spicy Lamb Stew With Green Olives

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1/4 cup olive oil

3 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces

Salt and freshly ground black pepper

2 medium onions, coarsely chopped

4 garlic cloves, thinly sliced

4 anchovy fillets, minced

1 teaspoon coriander seeds, coarsely ground

1/2 teaspoon cumin seeds, coarsely ground

1/2 teaspoon crushed red pepper

3 cups lamb stock, or 1 1/2 cups canned low-sodium beef broth mixed with 1 1/2 cups water

1 1/4 cups dry white wine

1 teaspoon dried oregano

3/4 pound cracked green or Calamata olives (2 cups), pitted and halved

1/2 cup coarsely chopped parsley

1/2 cup coarsely chopped cilantro

1 teaspoon red wine vinegar

Fragrant Orange Rice

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