* 50 g Butter
* 900 g Lamb, cut into 6cm (2½”) pieces
* ½ teaspoon Ground cinnamon
* 750 ml water or Stock
* 50 g Sugar
* 12 Dried Prunes, soaked in water for one hour
* 2 tablespoons Raisins
* 2 tablespoons whole Almonds, Blanched
* 1 firm Pear, peeled and cut into Wedges
* 30 ml Orange flower water

===Method===
* Melt the Butter in a pan, add the Lamb and Saute over low heat for 5 minutes.
* Add the Cinnamon, water or Stock and Sugar and mix well.
* Increase the heat to moderate and cook (covered) for about 40 minutes, or until the Meat is tender.
* Drain the Prunes and add them to the Lamb with the Raisins, Almonds and Pear.
* Simmer for a further 15 minutes.
* Remove the pan from the heat and stir in the Orange flower water.
* Allow to cool a little.

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