STREAMING NOW: Chuck's Day Off

Sweet Lamb for Ramadhan (El Ham Lahlou - Algeria)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
SERVES:
3
YIELD:
3 Meat & fruit servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut lamb into 2-3 in pieces. Soak prunes in water for 1-2 hours & remove pits. Peel & core the pear & cut into wedges.
  2. Melt butter in a pan over low heat & add the lamb. Sauté over low heat for 5 minutes.
  3. Add cinnamon, water & sugar & mix well.
  4. Increase heat to mod & cook for approx 45 minutes or till the lamb is tender to a fork. The sauce will become darker.
  5. Drain prunes & add them to the lamb w/the raisins, almonds & pear.
  6. Simmer for a further 15 minutes, remove the pan from heat & stir in the orange blossom water. (See note below).
  7. 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.".
  8. "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.".

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: