Entree: Algeria – Algiers & North Coast – لحم لحلو ➤ Lahm Lahlou (Slow-simmered sweet lamb with dried fruit, nuts, and fragrant orange blossom flavors)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, bone-in, cut into 1.5-inch pieces  
- 2 tbsp (30 ml) olive oil  
- 2 medium onions, thinly sliced (about 2 cups / 300 g)  
- 2 cloves garlic, minced (about 6 g)  
- 1 cinnamon stick (about 3 g)  
- 1/2 tsp (1 g) ground cinnamon  
- A pinch (about 0.1 g) saffron threads, soaked in 2 tbsp (30 ml) warm water, or 1/4 tsp (1 ml) ground turmeric as substitute  
- 2 cups (480 ml) water or light beef stock  
- 1 1/2 tsp (9 g) kosher salt, adjust to taste  
- 1/2 tsp (1 g) ground black pepper  
- 1 cup (150 g) dried prunes, pitted  
- 1 cup (150 g) dried apricots  
- 1/2 cup (100 g) granulated sugar (for poaching the fruit)  
- 2 tbsp (30 ml) orange blossom water  
- 3 tbsp (45 ml) honey, plus extra for drizzling  
- 1/2 cup (70 g) blanched almonds, toasted and lightly crushed  
- 1 tbsp (9 g) sesame seeds, toasted (optional)  
- 2 tbsp (30 ml) butter or additional olive oil for toasting almonds (optional)  
- Freshly chopped parsley for garnish (no measurement)

Instructions

1. Pat lamb pieces dry and season with salt and pepper. In a heavy Dutch oven or deep skillet, heat olive oil over medium-high heat. Brown the lamb in batches until well caramelized on all sides, about 4–5 minutes per batch. Remove and set aside.  
2. In the same pot reduce heat to medium, add the sliced onions and a pinch of salt, and sauté until soft and golden, about 8–10 minutes. Add minced garlic, ground cinnamon, and the cinnamon stick; cook 1 minute until fragrant.  
3. Return the lamb to the pot, add the saffron with its soaking water (or turmeric), then pour in 2 cups (480 ml) water or stock. Bring to a simmer, cover partially, and cook gently for 1 to 1 1/4 hours until the lamb is tender. Skim any excess fat as needed.  
4. While the lamb cooks, place prunes and apricots in a saucepan with 1 cup (240 ml) water and 1/2 cup (100 g) sugar. Simmer gently until the fruit plumps and the syrup thickens slightly, about 15–20 minutes. Stir in orange blossom water and 2 tbsp (30 ml) honey, then keep warm.  
5. In a small pan, toast the blanched almonds in 2 tbsp (30 ml) butter or oil over medium heat until golden, then toss with toasted sesame seeds if using. Set aside.  
6. Once the lamb is tender, nestle the glazed prunes and apricots (with some syrup) into the stew and simmer together 5–10 minutes so flavors meld. Taste and adjust sweetness with remaining 1 tbsp (15 ml) honey or a bit more sugar if desired. Remove the cinnamon stick.  
7. Transfer to a serving dish, spoon extra fruit and syrup over the meat, and sprinkle with toasted almonds and chopped parsley. Serve warm with steamed couscous, vermicelli, or crusty bread.