| 3 | lb | Meaty Lamb Necks Or Shoulder, cut into 2-inch cube |
| | Salt And Freshly Ground Black Pepper |
| 3 | tb | Olive Oil |
| 4 | | Anchovy Fillets, rinsed and chopped |
| 1/2 | ts | Red Chile Flakes |
| 3 | tb | Finely Slivered Garlic |
| 2 | c | Yellow Onions, chopped |
| 1 | ts | Coriander Seed, crushed |
| 1/2 | ts | Cumin Seed, crushed |
| 2 | ts | Oregano Leaves (Or 1 Teaspoon Dried) |
| 3 | c | Rich Lamb Or Chicken Stock |
| 1 1/4 | c | Dry White Wine |
| 2 | c | Cracked Green Olives, well rinsed/pitted |
| 1/2 | c | Fresh Parsley, coarsely chopped |
| 1/2 | c | Cilantro, coarsely chopped |
| | Red Wine Vinegar |
| | Orange Rice (Recipe Follows) |
| | GARNISH |
| | Fresh Parsley And Cilantro Sprigs |
| | Frizzled Onions |
| | ORANGE RICE |
| 1/2 | c | Finely chopped onion |
| 1 | tb | Unsalted butter or vegetable oil |
| 1 | c | Basmati or other long-grain rice |
| 1 1/4 | c | Rich chicken or vegetable stock |
| 1/2 | c | Fresh orange juice |
| 1 | ts | Grated orange zest |
| 2 | ts | Finely minced fresh ginger |
| 1 | tb | Chopped golden raisins |
| | Salt and freshly ground black pepper |
| | FRIZZLED ONIONS |
| 3/4 | c | Unbleached all-purpose flour |
| 2 | ts | Salt |
| 1/4 | ts | Freshly ground white pepper |
| 1 | ts | Pure California or New Mexico chile powder (optional) |
| | Vegetable oil for frying |
| 2 | md | Onions, sliced very thinly into rounds and separated into rings |
