The theme of prunes and meat is a recurring one in the cuisines of North Africa and the Middle East, but also in France. Scandinavia. Germany, and Hungary. The clues that this dish is from Russia are the additions of cilantro, lemon zest, and walnuts—sort of tkemali sauce with crunch! I like to rub the meat with a dry marinade and let it absorb the spices overnight. This stew can be prepared 1 to 2 days ahead and reheated over a low flame or in a 350-degree oven before serving.