Heat the oil in a large casserole or Dutch oven over medium high heat. Cook lamb pieces until browned on all sides, about five minutes. Sprinkle meat with salt and pepper and flour, then stir to coat evenly. Pour off any excess liquid and add the red wine, stirring for a few minutes to scrape up all the flavorful bits at the bottom of the pan. Lower heat to medium, add the garlic cloves, herbs, onion, raisins and spices. Cover the casserole and let simmer for at least one hour until the meat is fork tender. Serve with mashed potatoes or polenta and give thanks for a delicious meal.