INGREDIENTS

• 2 pounds lamb, boneless, cut into 3/4-inch cubes
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1/3 cup almonds, blanched
• 2/3 cup sugar
• 1 cinnamon stick, cut into a 3-inch piece
• 1 cup water
• 2 tablespoons orange juice
• 1 ^1/2 cups prunes, pitted

Method:

• Sprinkle lamb with salt. Cook lamb in medium saucepan in oil, half at a time until lightly browned. Remove lamb; set aside. Add almonds, sugar, and cinnamon stick to pan drippings. Stir well. Add water and orange juice (or orange-flavored liqueur).
• Bring to a boil, stirring constantly. Add lamb, cover, and simmer for 1 hour, or until tender. Stir in prunes 15 minutes prior to end of cooking. Remove cinnamon stick before serving.