This dish also works well with apricots and raisins.
1.2 kg of lamb shoulder cut into pieces
400 g of Maître Prunille pitted prunes
125 g of Maître Prunille shelled almonds
1 cinnamon stick
1 cuillère(s) à café of powdered cinnamon
3 cuillère(s) à soupe of honey
1/2 cuillère(s) à café of turmeric
3 cuillère(s) à soupe of olive oil
1 cuillère(s) à café of pepper
Peel and cut the onion into thin slices. In a casserole dish, pour in 2 tbsp oil, and add in the chopped onions.
Mix together and brown for 3 minutes, stirring with a wooden spoon.
Place the meat over the onions and add the cinnamon stick, turmeric, and pepper. Pour in 40 cl water. Bring to a boil, cover, lower the heat, and simmer gently for 1 hour. Add salt to taste.
Add the prunes to the meat and cook for 30 minutes. Mix together the honey and powdered cinnamon, pour into the casserole dish, and leave to cook for another 15 minutes without covering.
Heat the rest of the oil in a frying pan. Brown the shelled almonds at high heat for several minutes. Sprinkle the almonds over the meat and serve immediately.