Instructions: Mix all ingredients. Cover and cook over medium-high fire, stirring frequently, for 15 minutes. Add 3 cups hot water Re-cover, and continue cooking until meat is done. Just before removing from fire, add in, mixing with meat and remaining stock: 1 cup blanched, peeled, and toasted almonds, ground or chopped; sprinkle almonds very lightly with salt before toasting.

[To heck with that: just chop almonds and brown in frying pan.) If stew is too thick, a little water may be added. Serve: Hot, immediately.

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