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1. Pat the lamb dry with paper towels and sprinkle on all sides with the salt. In a heavy 3- to 4-quart casserole, melt the butter over moderate heat.
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2. When the foam subsides, add about half of the lamb and brown it in the hot fat, turning the cubes frequently with tongs or a slotted spatula. As they brown, transfer the cubes to a plate and brown the remaining lamb similarly.
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3. Add the water, cinnamon, almonds, sugar and orange-blossom water to the fat remaining in the casserole and, stirring constantly, bring to a boil over high heat.
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4. Return the lamb and the liquid that has accumulated around it to the casserole, reduce the heat to low and simmer covered for 4-5 minutes.
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5. Then add the prunes and turn them about to coat them with the cooking liquid. Simmer covered for 10 minutes longer, or until the lamb shows no resistance when pierced with a small knife.
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6. Serve at once, mounded on a heated platter. Because this is an exceedingly rich dish, the Algerians never serve it as a main course but rather as oneof the dishes in a multiple-course meal. It often precedes or follows chicken couscous.
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