Mix honey, pomegranate molasses, and 200ml warm water in a bowl.
Dry fry the lamb rump strips in a pan over medium heat.
Add the honey mixture to the pan and simmer until the meat is soft, about 45 to 60 minutes.
Combine minced lamb, cumin, and chopped oregano, then shape into hazelnut-sized meatballs.
Add meatballs, figs, prunes, and 150g almonds to the pan and simmer for 20 minutes.
Stir in the sliced apple and 20ml rosewater.
Melt butter in a separate pan, stir in the rice, and cook for one minute.
Add remaining rice ingredients and simmer until the liquid is absorbed and rice is tender.
Serve the lamb alongside the rice and garnish with oregano sprigs.