Balayer d'agneau

Ingredients

1.2 kg lamb shoulder cut, peeled 100 gr almenndras 1 cinnamon cane, 3 CS honey,
400 grams of prunes, 3 tablespoons oil, 1 teaspoon cinnamon, ½ Ccharadita turmeric, 2 large onions, salt and pepper to taste



preparation:
* Cut the onions into thin rings well and place them in a pot with oil.
* Bring to a simmer for 3 minutes or until golden.
* Add the meat, cinnamon stick, salt and pepper, 40cc of water, turmeric. Cook for 1 hour covered over medium heat
* Add the previously washed prunes and cook 30 minutes.
* In a skillet place acetie and slivered almonds and toast.
* Mix honey with cinnamon powder and add to the preparation. Cook for 15 minutes uncovered.

Serve with vey sprinkled with almonds

To keep warm preparation is ideally tarrajas serve them in hot mud.