Sweet Lamb for Ramadhan (El Ham Lahlou - Algeria)
"This dish is being posted for ZWT II & my source is Michael Tracey's "Afri Chef" cookbook. My 1st ZWT, I'm already having such a good time & I found yet another lamb recipe ... this 1 w/fruit! YEA! (Serving size & times were not included & have been estimated, but time doesn't include soaking time for prunes.)"
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
3 Meat & fruit servings
- Serves:
- 3
ingredients
directions
- Cut lamb into 2-3 in pieces. Soak prunes in water for 1-2 hours & remove pits. Peel & core the pear & cut into wedges.
- Melt butter in a pan over low heat & add the lamb. Sauté over low heat for 5 minutes.
- Add cinnamon, water & sugar & mix well.
- Increase heat to mod & cook for approx 45 minutes or till the lamb is tender to a fork. The sauce will become darker.
- Drain prunes & add them to the lamb w/the raisins, almonds & pear.
- Simmer for a further 15 minutes, remove the pan from heat & stir in the orange blossom water. (See note below).
- 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. It's cooked w/o salt to prevent thirst the next dy for those fasting -- something that can be important in hot desert areas.".
- "Orange blossom water is distilled water containing the essential oils of the orange blossom. It adds a hint of a citrus scent to foods & compliments the flavor. It is used in many lamb dishes, desserts & is perfect for fruit. A little goes a long way, so add it a few drops at a time to determine how much you like. It can be found at farmers markets, specialty food stores & Middle Eastern grocers.".
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RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
