The meat is trimmed with a sharp knife and it makes several incisions. Almonds are crushed and mixed with salt. Part of them are filled pockets. In a deep pan heat the olive oil and put the meat. Salt and add finely chopped onion, flour and remaining almonds. Fry the formation of a golden brown the meat. Add the cream and stew with the lid closed on a slow fire 30 minutes, turning the meat occasionally, and water if necessary. The meat is served cut into thin slices, sprinkled with the sauce.