INGREDIENTS

600 G of shoulder of lamb of pieces
500 G of onions
150 G of cleaned almonds
125 G of fair dry grapes
1/2 C with cinnamon C
1/2 C with C of ginger
1 C with caster sugar C
Olive oil
Salt, pepper

PREPARATION

To rinse the dry grapes abundantly. To peel onions and to cut them in plates.
In a pot, to pour a little olive oil and to make there gild the meat.
To add the ginger, of salt, pepper and 20 water Cl.
To cover and leave mijoter with soft fire during 40 minutes.
During this time, to make confir onions in a little olive oil, with soft fire.
To stir up during ten minutes. To add the dry grapes, cinnamon and sugar.
To make heat a little frying oil in a frying pan, make there fry almonds during 5 mn.
Before being useful, to add onions and the grapes in the meat pot. To stir up delicately.
To pour the contents of the pot in a dish of service and to strew with almonds. To be useful at once.