• In a large heavy stewing pot, heat olive oil and cook lamb, turning it frequently on all sides to brown evenly and lightly. Add the onion and sauté, stirring with a wooden spoon, until wilted.
• “Extinguish” the pot, as the Greeks say -- deglaze, in other words -- with the brandy by pouring it into the pot. Add the tomatoes, allspice, bay leaves, cinnamon, salt and pepper. Stir well with a wooden spoon to blend. Add, if necessary, enough water just to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 30 minutes, or until meat is almost cooked. Add more water, if necessary, during cooking to keep mixture moist and sauce from reducing too much.
• About 15 minutes before meat is done, add the figs and olives and djust seasoning if necessary, and stir in the parsley just before removing from heat. Serve with saffron rice.

To make saffron rice:

• Bring 1 cup basmati or Carolina rice to a boil in 2 ½ c. salted water. Add 1 tablespoon butter and 1 large pinch of saffron. Cover and simmer for about 12 - 15 minutes, or until the rice is cooked and has absorbed all the water. Let it continue to steam in the pot for five minutes, with heat turned off. Fluff with a fork and serve.