Recipe - El Ham Lahlou (Sweet Lamb For Ramadhan)

3 tablespoon Butter
1 pound Lamb; in 3inch pieces
One half teaspoon Cinnamon, ground
3 cup Water
One fourth cup Sugar
12 Dried prunes soaked in water
for one hour
2 tablespoon White raisins
2 tablespoon Whole blanched almonds
1 Firm pear; peel/core/wedges
2 tablespoon Orange blossom water

The holy celebration of Ramadhan is when the Algerian Muslims eat this
sweet lamb after a day of fasting. 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.

1. Melt the butter in a pan, add the lamb and saute over low heat for 5
minutes. Add the cinnamon, water and sugar and mix well. Increase the heat
to moderate and cook for about 40 minutes, or until the meat is tender. The
sauce will darken.

2. Drain the prunes and add them to the lamb with the raisins, almonds and
pear. Simmer for 15 minutes more. Remove the pan from the heat and stir in
the orange blossom water.

Serve at room temperature with rice, salad and bread. Serves 4 to 6 with
other dishes.

Source: "The Great Book of Couscous" by Copeland Marks
Posted to MMRecipes Digest V3 #347

From: Linda Place placel@worldnet.att.net

Date: Thu, 19 Dec 1996 04:25:29 +0000