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“A lamb dish served with couscous I found for ZWT 6. Algerian North Africa”
READY IN:
1hr 25mins
SERVES:
6-8
YIELD:
2 lbs. lamb
UNITS:
US

Ingredients Nutrition

  • 2 lbs cubed lamb
  • 1 cinnamon stick
  • 12 teaspoon salt
  • 1 cup water
  • 2 tablespoons oil
  • 2 tablespoons orange juice
  • 13 cup blanched almond
  • 1 12 cups pitted prunes
  • 23 cup sugar

Directions

  1. Sprinkle salt onto the lamb and cook it in the oil on medium heat until browned. Place almonds, sugar and cinnamon in pan after removing the lamb and setting it aside. Stir in water and orange juice. Bring to a boil while stirring. Now add the lamb and simmer with a cover for about 1 hour until tender. After 45 minutes add the prunes. Serve with couscous.

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