Mutancana is one of the oldest recorded dishes from the Ottoman palace kitchens, pairing lamb with dried figs, apricots, and plums. Its balance comes from three elements: the sweetness of dried fruit, the richness of honey, and the sharpness of vinegar. Leave out any one of the three and the dish will taste either syrupy or flat. Add the dried fruit near the end of cooking.
Melt the butter in a pot and brown the lamb chunks over high heat. The meat will first release its juices; once they evaporate, the edges will begin to brown. If you add liquid before browning, the sauce will taste bland.
Add the diced onion and cook until translucent. Sprinkle in the cinnamon and black pepper and stir for 1 minute.
Pour in the hot water. Once it boils, reduce the heat to low, cover, and cook for 45 minutes. When the meat separates easily under pressure from a fork, add the salt.
Add the drained dried fruit to the pot, drizzle with the honey and apple cider vinegar, cover, and cook for 12 more minutes. The fruit should plump up and soften while keeping its shape.
Toast the almonds in a dry skillet until the edges are lightly browned. Sprinkle them over the dish and turn off the heat. Let stand covered for 10 minutes, then serve.
Soak the dried figs, apricots, and plums in lukewarm water for 30 minutes, then drain them. Unsoaked dried fruit will absorb the liquid in the pot and become dry before the sauce thickens.
Kuru meyveyi en sonda katma sırası şart, erken atınca hepsi dağılıp yemek reçele dönüyor. Sirke ve bal dengesi de ölçüyle tutuluyor. Bademi kavurmadan koymak da gerekiyor, kavrulmuş bademle yaptığımda badem yemeğin içinde sertleşip çiğnenmedi.
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