For the prunes :
In a saucepan, over a low heat, sauté the onion, garlic and veal in the oil for 5 to 8 minutes.
Add the water and, when it comes to the boil, add the spices and salt.
Cover and simmer until the meat is very tender.
Wash the prunes, drain and pit them.
Steam the pitted prunes for 20 minutes.
In a small pan, melt the butter over a low heat adding 4 tbsp of the meat juices, then the precooked prunes and the honey.
Remove from the heat and insert an almond into each prune.
Arrange the veal on a serving platter and garnish with the stuffed prunes.
Combine the meat juices with the prune sauce and strain.
Coat the veal and prunes with the sauce obtained. Serve hot.
FOR GRILLED MEATS - Spicy