Lamb Mutancana with Dried Fruits and Almonds

Rinse the dried fruits. If very firm, soak in separate bowls of warm water for 10 minutes, then drain; do not soak fruits that are already soft. Halve the apricots and quarter the figs. Check and remove any prune stones.

Pat the lamb, cut into roughly 3 cm cubes, dry. Heat the clarified butter and olive oil in a heavy pot over medium-high heat. Brown the meat in two batches if needed, for about 10–12 minutes in total. Avoid overcrowding the pot and stewing the meat in its juices.

Add the peeled small shallots and halved garlic cloves; cook for 4–5 minutes. Add the hot unsalted broth, bay leaves, cinnamon stick, 1 thyme sprig, salt and crushed pepper. Bring to a simmer, cover and cook gently for about 60–70 minutes. Do not add fruit until the meat is almost tender; extend the cooking time if necessary.

Remove the bay leaves, cinnamon and cooked thyme stem. Add the apricots, prunes and raisins; simmer for 7–10 minutes. Add the figs, 1 tablespoon honey and 1 tablespoon apple cider vinegar; cook gently for 5 more minutes. Avoid vigorous stirring. If the sauce is thin, lift out the fruit and meat and briefly reduce the liquid uncovered.

Toast the blanched almonds in 1 tablespoon butter over medium-low heat for 2–3 minutes, until golden. Rest the stew for 5 minutes, then spoon over the almonds and their butter. Scatter over the leaves from the remaining thyme sprig and serve hot. The approximate 100-minute cooking time depends on the tenderness of the lamb.