Mutancana is among the most delicious dishes of the Ottoman cuisine, dating back to 15th century. It is said to be Mehmet the Conqueror's favorite dish. It is a savory and sweet lamb dish cooked with almonds, dried fruits and shallots.

The reason why Ottoman cuisine (and also modern Turkey) has different recipes and tastes lies under accommodation of different cultures in together. Middle East, Middle Asia, Balkans, Mediterranean and European meal cultures are all adopted and adapted by the Ottoman cuisine, and it also has a wide range of meals and reflects royal conditions at that era, too.

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Ingredients:
• 500 g lamb (leg or shank)
• 10 round shallots or small onions, 150 g
• 2 tbsp g butter
• 1 tbsp oil
• 2 tbsp flour
• 5 – 6 dried figs, 50 g
• 5 - 6 dried apricots, 50 g
• ½ cup dried raisins, 50 g (alternatively use fresh grapes)
• 5 - 6 dried damson plums , 50 g
• 1/2 cup raw almonds, 60 g, peeled
• 1 tbsp honey
• 1 tsp sumac
• 2 tsp salt
• 1/2 tsp black pepper
• 500 ml (hot) meat stock or water, 2 cups
• Fresh thyme to garnish

Instructions:
1. Cut the lamb into chunk size pieces and remove the sinews
2. Wash the dried fruits and cut the figs and apricots into smaller sizes and set aside
3. In a large pot, melt 2 tbsp butter together with 1 tbsp oil.
4. Bring to high heat, add the lamb and cook and stir until slightly seared
5. Close the lid and let the lamb cook in it’s own juice until the liquid is evaporated, stir occassionally to brown evenly
6. Once the meat is browned, add the peeled shallots and cook until the shallots are browned
7. Bring to low heat and add 2 tbsp flour and stir until the flour is cooked and fragrant
8. Season with 2 tsp salt, 1 tsp sumac, 1 tsp black pepper
9. Add the raw almonds and stir until the almonds are slightly roasted
10. Add the stock or hot water, stir to deglaze the bottom and the edges
11. Close the lid and let it simmer for 45 mins until the lamb is tender
12. Add the raisins, plums, figs and the apricots.
13. Add 1 tbsp honey, gently stir to mix and let it simmer for 10 - 15 mins until the liquid is thickened
14. Garnish with fresh thyme and serve with rice pilav

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