Peel the potatoes and cut. Cut the meat into cubes. Heat the olive oil with the butter in a saucepan and add the chopped onion and cinnamon. Mix well, add the meat and fry until browned on all sides. Add potatoes, plums and 1 tbsp paprika. Then pour the broth, capped and leave on low heat for 55 minutes. Finally, add in a dry pan fried almonds and garnish with a sprig of fresh parsley.