Algerian El Ham Lahlou Fruited Lamb For Ramadan
Created by dienia b on February 7, 2024
- Servings: 4
- Prep Time: 60m
- Cook Time: 3h
- Recipe #42320
Ingredients
- 1 pound lamb stew meat
- 1 cup prunes
- 1 pear, firm
- 3 cups water
- 1/4 cup sugar
- 3 tablespoons butter (oil)
- 1/4 teaspoon orange blossom water (it called for 2 tablespoons )
- 2 tablespoons raisins, white
- 2 tablespoons whole almonds, blanched
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon dried ginger
- 1/16 teaspoon saffron
How to Make
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Step 1: Soak prunes and raisins in boiling water for 1 hour & remove pits if needed.
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Step 2: Cut lamb into 2 inch pieces.
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Step 3: In large bowl, mix together the lamb, cinnamon, turmeric and ginger.
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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.
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Step 5: Add water, saffron and sugar and mix well.
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Step 6: Increase heat to moderate & cook for approx 45 minutes or till the lamb is tender to a fork.
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Step 7: The sauce will become darker.
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Step 8: Peel & core the pear & cut into wedges.
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Step 9: Drain prunes and raisins add them to the lamb with the almonds & pear.
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Step 10: Simmer for a further 45 minutes, remove the pan from heat & stir in the orange blossom water to taste.
Nutritional Facts
- 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