Sauté the peeled shallots whole in a little butter. Cut the lamb into cubes, add and brown. Add figs, coarsely chopped almonds, bay leaves and finally honey. Add salt and pepper and immediately deglaze with stock (the meat should be just barely covered). Now braise until tender, stirring repeatedly for 1-1 1/2 hours (depending on the size of the pieces and the quality of the meat). Season with sea salt and pepper and add the seeded grapes. Let rest briefly and serve in the pot.
Preparation Tip:
COOKING TIME: 1-1 1/2 hours RECOMMENDED INCLUDES: mashed potatoes and spinach leaves.
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