Lahm Lhalou
(Lamb Stew with Prunes) Recipe
Origin: Algeria Period: Traditional
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Ingredients:
900g stewing lamb, cubed
1/2 tsp ground cinnamon
1/2 tsp turmeric
60ml ghee or oil
500ml water
pinch of saffron
180g prunes, pitted
45g raisins
50g sugar
2 tbsp orange flower water
75g blanched almonds, toasted
Lahm Lhalou
(Lamb Stew with Prunes) Preparation:
Method:
Combine the lamb, cinnamon, turmeric and ginger in a large bowl. Toss to combine then set aside to marinate for 20 minutes.
At the end of this time add your ghee or oil to a large pan over medium heat and use to brown the lamb in batches. When a batch is done set aside in a clean bowl to drain. Add the water and saffron to the pan in which you fried the lamb then tip the lamb (and any juices) from the bowl into the pot. Bring the mix to a boil then reduce to a simmer and cook for about 45 minutes, or until the meat is tender.
Meanwhile, combine the prunes and raisins in a bowl. Cover with hot water and set aside for at least 30 minutes to plump up and rehydrate.
Once the meat is tender drain the fruit and add to the meat stew along with the sugar and orange flower water. Return to a simmer and cook for about 35 minutes longer. Turn the stew into a serving dish, garnish with toasted almonds and serve with couscous, rice or khoubz araby (Arabic-style flatbread).
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Lamb... More recipes for Fruit... More recipes for Nuts...
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