Adapted recipe from Williams-Sonoma
8 slices of lamb neck
Preheat an oven to 180C (350°F).
Generously season the lamb neck with pepper. In an ovenproof deep sauté pan or Dutch oven over high heat, warm 2 tablespoons of the olive oil until nearly smoking. Working in batches, browning the neck slices, 4 to 5 minutes per side. Transfer to a platter.
Add the remaining olive oil, onions and garlic to the pan and sauté, stirring, until the onions are tender and translucent. Add the ginger, cardamom, saffron, chili flakes, cloves, caraway, fennel seeds, cinnamon, curry, salt, almonds and raisins. Sauté, stirring occasionally, about 5 minutes more. Add the tomatoes, wine, orange zest and orange juice, and stir to mix well. Add the lamb neck and bring to a simmer. Cover and transfer the pan to the oven and about 2-3 hours or until the lamb neck is almost falling off the bone.
Add the carrots and fennel bulb after the stew has cooked for an hour. Serve over rice (for Passover), couscous or polenta.