Grind the canela, cloves and peppercorns together in an electric coffee grinder or spice mill or in a mortar. In a medium skillet, heat 2 tablespoons of the lard over moderate heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes. Add the onion, garlic, tomatoes, plantain, thyme, oregano, raisins, almonds and sesame seeds. Cook, stirring frequently, for 15 minutes. Let cool for 10 minutes.