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El ham lahlou (sweet lamb for ramadhan)
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| Artist: |
_ |
| Categories: |
African, Algerian, Ham, Holidays, Lamb & Mutton, Pork |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Butter | | 1
| lbs | Lamb, in 3-inch pieces | | 1/2
| tsp | Cinnamon, ground | | 3
| cup | Water | | 1/4
| cup | Sugar | | 12
| | Dried prunes soaked in water | | | -for one hour | | 2
| tbsp | White raisins | | 2
| tbsp | Whole blanched almonds | | 1
| | Firm pear, peel/core/wedges | | 2
| tbsp | Orange blossom water |
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Procedures:
| 1 | The holy celebration of ramadhan is when the algerian muslims eat this sweet lamb after a day of fasting. | | 2 | It is almost a dessert meat, with raisins, prunes, sugar, almonds and orange blossom water, and it is cooked without salt, to prevent thirst the next day for those fasting. | | 3 | Melt the butter in a pan, add the lamb and saute over low heat for 5 minutes. | | 4 | Add the cinnamon, water and sugar and mix well. | | 5 | Increase the heat to moderate and cook for about 40 minutes, or until the meat is tender. | | 6 | The sauce will darken. | | 7 | Drain the prunes and add them to the lamb with the raisins, almonds and pear. | | 8 | Simmer for 15 minutes more. | | 9 | Remove the pan from the heat and stir in the orange blossom water. | | 10 | Serve at room temperature with rice, salad and bread. | | 11 | Serves 4 to 6 with other dishes. |
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