Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        lamb
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/4  cup           flour -- for dredging
   6      tablespoons   extra-virgin olive oil
   1      large         spanish onion -- cut 1/2" dice
   1                    green bell pepper -- seeded, stemmed,
                        and chopped into 1/2" dice
   1      tablespoon    hot paprika
   1      teaspoon      saffron
   2      tablespoons   currants
   4      tablespoons   sherry vinegar
   3      tablespoons   honey
   1      tablespoon    cumin seed
   2      cups          dry white wine
   1      cup           chicken stock

Preparation:

Cut lamb into 2-inch cubes, season and dredge in flour. In a 4-quart casserole, heat oil until smoking. Brown lamb pieces until dark golden brown, 4 or 5 at a time, and hold on a plate. Add onion, bell pepper, paprika, saffron and currants and cook until very soft, about 10 to 12 minutes. Add vinegar, honey, cumin, wine and stock and bring to a boil. Add lamb pieces, return to boil, lower heat and simmer 1 hour 20 minutes, stirring every 20 minutes. Serve warm in bowls with grilled bread. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B20)