Fig & Lamb Stew

Ingredients

• 2 pounds lamb cubes
• 1 pound fresh figs, trimmed and quartered
• 2 cups beef stock
• 3 tablespoons lemon juice
• 5 garlic cloves, chopped
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup fresh herbs, chopped
• 1 cup slivered almonds, toasted
• Salt and pepper to taste