1. In a heavy 3- to 4-quart casserole, heat the oil over moderate heat until a light haze forms above it. Pat the pieces of lamb completely dry with paper towels and sprinkle them with salt and a few grindings of pepper.
2. Brown the lamb in the hot oil, a few pieces at a time, turning them with tongs or a spoon and regulating the heat so they color quickly and evenly without burning. As they brown, transfer the pieces of meat to a plate.
3. Pour off all but a thin film of fat from the casserole and in its place add the wine. Bring to a boil over high heat, meanwhile stirring and scraping in the brown particles clinging to the bottom of the pan.
4. Add the orange juice, lime juice, raisins, capers, olives, garlic, chilies, cloves and bay leaf, then return the lamb and the juices that have accumulated around it to the casserole.
5. Reduce the heat to low, cover tightly and simmer for 1½ hours, or until the lamb is tender and shows no resistance when pierced with the point of a sharp knife.
6. Before serving, taste for seasoning and discard the bay leaf. Mound the lamb attractively in the center of a heated platter and arrange the potatoes around it. Pour the wine and orange sauce over the meat and serve at once.
