Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

2 pounds onion, chopped
½ cup plus 2 tbsp vegetable oil
2 tbsp honey
1 tsp cinnamon
2 tbsp sugar
4 pounds lamb, fat removed, cubed
3½ cup water
2 pounds dried prunes, which have been soaked in water 1 hour
½ pound (1 cup) blanched almonds

DIRECTIONS:

1. Cook the onions in ½ cup oil, stirring occasionally, until they are tender, limp, and almost black (about 1 hour). Combine with the honey, cinnamon, and sugar. Set aside.
2. Using the additional 2 tbsp of oil, sauté the lamb until golden. Then add ½ cup water, cover, and simmer over a very low flame for 1½ hours. Stirring occasionally, until the meat is very tender. Each time you stir, you may need more water, s much as 3 additional cups.
3. Add the onions and the soaked prunes to the meat. Simmer, covered, 20 minutes more.
4. Toast the almonds. Just before serving, sprinkle then over the meat. Serve with rice.