Algerian El Ham Lahlou Fruited Lamb For Ramadan
Recipe: #42320
February 07, 2024
Categories: Lamb/Mutton, Plum/Prunes, Raisin Middle Eastern, Gluten-Free, more
"Arabic for "sweet meat," is a very popular dish in Algeria, especially during the month of Ramadan. The daylong fast is broken first with dates, a tagine of tender lamb simmered with sweet fruits. Normally, no salt is added to the dish so as not to cause thirst during the next day's fast. But you can add a little if you like. Other common spellings: l'ham lahlou; el ham lalou. Garnish with toasted almonds and serve with couscous, khoubz araby or rice."
Ingredients
Nutritional
- Serving Size: 1 (420.9 g)
- Calories 523.6
- Total Fat - 22.8 g
- Saturated Fat - 8.6 g
- Cholesterol - 96.6 mg
- Sodium - 169 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 2.3 g
- Sugars - 15.8 g
- Protein - 35.3 g
- Calcium - 489.1 mg
- Iron - 5.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Soak prunes and raisins in boiling water for 1 hour & remove pits if needed.
Step 2
Cut lamb into 2 inch pieces.
Step 3
In large bowl, mix together the lamb, cinnamon, turmeric and ginger.
Step 4
Heat the oil or butter in a large pot over medium-high flame and brown the lamb in batches, removing each batch to a plate before adding the next.
Step 5
Add water, saffron and sugar and mix well.
Step 6
Increase heat to moderate & cook for approx 45 minutes or till the lamb is tender to a fork.
Step 7
The sauce will become darker.
Step 8
Peel & core the pear & cut into wedges.
Step 9
Drain prunes and raisins add them to the lamb with the almonds & pear.
Step 10
Simmer for a further 45 minutes, remove the pan from heat & stir in the orange blossom water to taste.
Tips
No special items needed.