2 lbs. boneless lamb cut in 3/4 inch cubes
1/2 tsp. salt
2 tbsp. vegetable oil
1/3 c. blanched whole almonds
2/3 c. sugar
1 (3 inch) cinnamon stick
1 c. water
2 tbsp. orange juice or orange flavored liqueur
1 1/2 c. pitted prunes

Sprinkle lamb with salt. Heat oil in a medium saucepan. Stirring constantly cook lamb, 1/2 lb. at a time, until lightly browned. Remove browned lamb from pan. Add almonds, sugar and cinnamon stick to pan drippings. Stir well; add water and orange juice or liqueur. Bring to a boil; stirring constantly. Add browned lamb and any drippings. Cover and simmer 1 hour or until tender. Stir in prunes 15 minutes before end of cooking time. Remove cinnamon stick before serving. Serves 6.