2 lb lamb, boneless - 3/4"" cubes
1 cinnamon stick
1/2 tsp salt
1 cup water
2 tbsp oil
2 tbsp orange juice
1/3 cup almonds, blanched
1 1/2 cup prunes, pitted
2/3 cup sugar
1. Sprinkle the lamb with salt. Cook lamb in medium saucepan in oil, 1/2 at a time until lightly browned. Remove lamb and reserve.
2. Add almonds, sugar, cinnamon stick to pan drippings. Stir well - add water and orange juice (or orange-flavoured liqueur).
3. Bring to a boil, stirring constantly. Add lamb, cover and simmer 1 hour or until tender.
4. Stir in prunes 15 minutes prior to the end of the cooking. Remove cinnamon stick before serving.