Making 'Umâniyya [or possibly 'Ammâniyya]

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Making 'Umâniyya [or possibly 'Ammâniyya]. Cut up the meat and throw in the pot with pepper, cinnamon, spikenard, four and a half dirhams of each, and one thumn of honey, one fourth of a thumn of saffron, half a ratl of walnuts and three spoons of oil; when it is cooked, take a ratl of white flour, dissolve it in a dish with water, throw it in the pot and boil with everything; take care to stir it; put on a platter and sprinkle with sugar, God willing.