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DIRECTIONS

In a large bowl, combine the pork, apricots, raisins, red wine, vinegar, dill, mint, cumin seed, pepper, thyme, and salt to taste. Cover and marinate, refrigerated, for 24 hours. Stir occasionally.
Remove the pork and fruit from the marinade, reserving the fruit and the marinade separately. Pat the pork dry with paper towels.
Heat the olive oil in a large skillet and sauté the meat, a few pieces at a time, until well browned. With a slotted spoon transfer the pork to a deep casserole.
Drain the oil from the skillet, add the shallots, and sauté over medium heat for 5 minutes. Add the reserved marinade and bring to a boil, scraping up any browned bits remaining in the skillet. Cook for several minutes, until slightly reduced, and add to the casserole.
Stir in the fruit, half of the white wine, half of the chicken stock, the bay leaves, and honey; mix well. Bring to a boil over medium heat, cover, and set on the middle rack of a preheated 350-degree oven.
Bake for 1 hour and 15 minutes. Uncover the casserole, and add more wine or stock if meat seems too dry. Bake, uncovered, for another 30 to 45 minutes, or until meat is tender and sauce rich and thick.