Place a pot over high heat. Add the olive oil and let it get hot. Add the meat to the pot and brown on all sides.Remove it with a pricked ladle and in the same oil saute the onion until it softens and turns golden.
Place the meat again inside the pot, add the saffron, the salt, the pepper and pour over the sweet wine. Then, add the laurel, the cinnamon and the ginger. Once boiled, add the water until the meat is covered.
Place the meat in a hat and bake it in the oven at 160oC for 1 ½ hour. 20 minutes before the end, remove the meat from the hat with a pricked ladle and place it in a clean swallow platter.
Strain the sauce and add the dough, figs, apricots, honey, balsamic vinegar, parley and roasted almonds.
Cover and bake in the oven for 20 minutes.
