Sweet Lamb for Ramadhan (El Ham Lahlou - Algeria)

  1. Cut lamb into 2-3 in pieces.
  2. Soak prunes in water for 1-2 hours & remove pits.
  3. Peel & core the pear & cut into wedges.
  4. Melt butter in a pan over low heat & add the lamb.
  5. Saute over low heat for 5 minutes.
  6. Add cinnamon, water & sugar & mix well.
  7. Increase heat to mod & cook for approx 45 minutes or till the lamb is tender to a fork.
  8. The sauce will become darker.
  9. Drain prunes & add them to the lamb w/the raisins, almonds & pear.
  10. Simmer for a further 15 minutes, remove the pan from heat & stir in the orange blossom water.
  11. (See note below).
  12. NOTES: "Normally served at room temp w/rice, salad & bread, this sweet lamb dish is eaten after a dy of fasting during the Muslim holy celebration of Ramadhan.
  13. It's cooked w/o salt to prevent thirst the next dy for those fasting -- something that can be important in hot desert areas.
  14. ".
  15. "Orange blossom water is distilled water containing the essential oils of the orange blossom.
  16. It adds a hint of a citrus scent to foods & compliments the flavor.
  17. It is used in many lamb dishes, desserts & is perfect for fruit.
  18. A little goes a long way, so add it a few drops at a time to determine how much you like.
  19. It can be found at farmers markets, specialty food stores & Middle Eastern grocers.
  20. ".

lamb, prunes, pear, water, sugar, butter, orange blossom water, raisins, whole almonds, ground cinnamon

Taken from www.food.com/recipe/sweet-lamb-for-ramadhan-el-ham-lahlou-algeria-169340 (may not work)

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