Lamb with Dried Apples, Apricots, Prunes, Cinnamon and Saffron 2 cups warm water 1/4 teaspoon saffron threads 1/3 cup dried apple slices 3/4 cup dried apricots 1 cup pitted prunes 1/4 cup pitted dried cherries or black raisins 3 tablespoons extra virgin olive oil 1 medium white onion, coarsely chopped 1 teaspoon ground cinnamon pinch freshly ground black pepper 1/2 teaspoon salt 1 tablespoon sugar 1 1/2 pounds boneless lamb, cut into large chunks (stew or kebab meat) For Serving: 3/4 cup whole blanched almonds, toasted in oven or browned in frying pan with 2 teaspoons olive oil 3 cups cooked rice or couscous or rice 1. In a medium size mixing bowl, dissolve the saffron threads in the warm water. Mix well until water becomes a yellowish color. 2. Add the dried fruit and mix again. Set aside, allowing the dried fruit to soften and absorb the liquid. 3. In a large saucepan, heat the olive oil for 1 minute. Add the chopped onions and cook until very soft and golden, about 5 minutes. 4. Add the ground cinnamon, black pepper, salt, and sugar and mix well. Allow to cook for 1 to 2 minutes until onions have absorbed the spices. 5. Add the chunks of lamb to the onion mixture and brown on both sides, about 3 to 4 minutes. 6. Add the soaked dried fruit and all of its water to the lamb and mix well. Cook covered, over medium-low heat until fruit is soft and a rich brown sauce has developed, about 25 to 35 minutes. Serve hot over cooked couscous or white rice with the browned almonds sprinkled on top. Yield: Serves 4