Soak the prunes in water for 30 minutes. Cut the lamb into 5 or 6 pieces. Put the meat in a saucepan with the ground cinnamon, the sliced onion, butter, a pinch of salt and 1 glass of water. Cover and cook slowly for one hour. Remove the lamb, set it aside and keep it warm.
Squeeze out the prunes and put them into a pan along with 5 tablespoons honey, 1 tablespoon ground cinnamon and caramelize over a moderate flame.
Toast the almonds in skillet with 3 tablespoons olive oil and toast the sesame seeds in the oven.
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