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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

Sweetened Mukhallal. Take two ratls or more of good meat without bones, and cut it up small; put it in a clean pot with salt, onion, pepper and a little cumin, cinnamon and saffron. Choose as much strong vinegar as is necessary and enough good oil to cover it. Put it on a moderate fire and then add to it a spoonful of peeled, split almonds and a little peeled, split garlic and two or three citron leaves. Cook it and stir it, and when the meat is dry, then add to it strong vinegar, instead of water, and two ûqiyas or more of rose petal jam. When the meat is done, take ten eggs, broken into a dish, and add to them pepper, cinnamon, lavender, cloves, and plenty of saffron, until it has the desired color; beat them with a spoon and cover the contents of the pot with this and add to it whole egg yolks and leave it over the hearthstone until it thickens and the sauce dries, and use, God willing.