PICADILLO, MEXICAN STYLE

Ingredients:

3 tablespoons olive oil
1 large onion,chopped
1 baby leaf
Salt and black pepper
1-1/2 pounds lean mutton
2 medium serrano chili peppers, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1-1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme
1/4 cup tomato paste
1/2 cup low-sodium chicken broth
1    14-1/2- ounce can diced tomatoes
1 medium Yukon Gold or redskin potato, peeled and cut into 1/4-inch cubes(about 2 cups)
1/2 cup raisins
3/4 cup green pimento-stuffed olives, quartered, plus 2 tablespoons brine
1 tablespoon cider vinegar
4 medium scallions(green onions), sliced
1/3 cup sliced almonds, toasted

Preparation:

• In a very large skillet over medium-high heat, heat the oil until shimmering. 
• Add the onion, bay leaf, and 1/2 teaspoon salt and cook, stirring frequently, until onion softens, about 4 minutes. Add the meat and cook until no longer pink, about 7 minutes; spoon off fat, if desired. 
• Add the serrano peppers, garlic, cumin, cinnamon, cloves, oregano, thyme, and tomato paste, and cook, stirring constantly, until fragrant, about 1 1/2 minutes. 
• Add the broth, tomatoes, and potato, stir to mix, adjust the heat to high, and bring to a strong simmer. Adjust the heat to medium-low, cover, and cook, stirring and scraping bottom of skillet occasionally, for 15 minutes.
• Add the raising, olives and brine, 3/4 teaspoon salt, and black pepper to taste, replace cover, and continue cooking, stirring occasionally, until potato is tender, about 20 minutes. 
• Remove the cover, add the vinegar, and continue to simmer, stirring occasionally, until thickened but still saucy, 3 to 8 minutes longer. 
• Remove the bay leaf. Taste and adjust seasoning with salt and black pepper, if necessary. 
• Stir in most of the scallions and serve, sprinkling each portion with remaining scallions and the almonds