Sweet Lamb for Ramadhan (El Ham Lahlou - Algeria) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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this 1 w/fruit. YEA. (Serving size & times were not included & have been estimated, but time doesn't include soaking time for prunes. Ingredients:
1 lb lamb |
12 prunes (dried) |
1 pear (firm) |
3 cups water |
1/4 cup sugar |
3 tablespoons butter |
2 tablespoons orange blossom water |
2 tablespoons raisins (white) |
2 tablespoons whole almonds (blanched) |
1/2 teaspoon ground cinnamon |
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. .
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