Algerian Lamb Stew ⋆Anne's Kitchen

Ingredients

• 200g pitted prunes
• 300ml orange juice
• 3 onions
• 6 garlic cloves
• 75g butter
• 1 cinnamon stick
• 2 tsp cumin seeds
• 1 tbsp vegetable oil
• 1.6kg lamb cubes (gigot d’agneau)*
• 2 pears (fresh or tinned)
• 100g blanched almonds
• 600g tinned chickpeas (drained)
• orange blossom water, to taste (optional)
• harissa, to serve
• flat leaf parsley, to serve
• couscous, to serve
• salt and pepper