In a large saucepan heat olive oil, add meat cubes and fry on medium heat until meat starts changing color.

Add onions, ginger powder, 1,5 teaspoon cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Pour enough water to cover meat and stir in cinnamon sticks and saffron threads.

Bring to a boil, then cover and lower the heat to a gentle simmer. Cook until the meat is tender and the liquid has thickened and reduced. This could take up to 2 hours, add more water if needed.

When the meat is cooked removed from saucepan with a spitted spoon. Keep the remaining water on medium heat until it reduces to a thick sauce.

Meanwhile, in another saucepan, add the prunes, 1.5 cup of hot water, sugar and ½ teaspoon of cinnamon. Cook on low heat and add more water if necessary to make sure not to burn them.

Cook until the prunes get very soft (caramelized) and their syrup thickens. Remove from heat and set aside.

To serve: pour the meat mixture in a dish, top with the cooked prunes and their syrup, finally sprinkle with sliced almonds and sesame seeds. Enjoy!