Heat 2 tablespoons of De La Rosa avocado oil in a large Dutch oven or heavy pot over medium-high heat.

Season the lamb chunks with salt and pepper. Add them in batches to the pot and sear on all sides until browned, about 4 minutes per batch. Remove the lamb and set aside.

Add the remaining 1 tablespoon of avocado oil to the pot. Sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.

Pour in the grape juice to deglaze, scraping up any browned bits at the bottom of the pot.

Return the lamb to the pot. Stir in the cinnamon, cumin, paprika, and bay leaf. Add the broth or water, ensuring the lamb is mostly submerged. Bring the stew to a boil, then reduce the heat to low and cover. Simmer gently for 1 ½ hours, stirring occasionally. Stir in the apricots and figs. Continue to simmer uncovered for an additional 20–30 minutes, allowing the fruit to soften and the sauce to thicken. Adjust seasoning with additional salt and pepper if needed.

Remove the bay leaf before serving.

Garnish with chopped parsley.