2 kg lamb
120 g fresh bacon and a little lard (or oil)
600 g red wine
140 g vinegar
30 g breadcrumbs
60 g unpeeled almonds
350 g onions
140 g raisins Corinth
2 tsp cinnamon
1.5 tsp ginger
1/2 tsp pepper
3 g salt.

Sauté the meat in pieces. Add the grapes and onions (blanched), brown. Deglaze vinegar. Then add wine, spices, crushed almonds and salt. Simmer (a good hour) with a good quantity of white fat .

Finally, add the breadcrumbs diluted in a little broth to thicken.