L'Agnello Marocchino: Moroccan Lamb

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1 (5 1/2 pound) leg of lamb, boned and cut in cubes

5 tablespoons olive oil

1 onion, finely chopped

1 tablespoon sugar

1 teaspoon ground cinnamon

1 teaspoon saffron threads

Salt and freshly ground black pepper

1 cup vegetable stock

12 dried prunes, pitted

2 tablespoons sesame seed