Entree: Algeria – Central Culinary Region – لحم لحلو ➤ Lham Lahlou (Sweet Algerian lamb stew cooked with dried fruit, sugar, and fragrant floral water)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into large cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground ginger
- 1/4 tsp (1.25 ml) ground saffron threads, soaked in 2 tbsp (30 ml) warm water (or a generous pinch)
- 1 tsp (6 g) salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1 cup (150 g) dried apricots
- 12 prunes, approx. 6 oz (170 g)
- 1/2 cup (75 g) raisins
- 3/4 cup (150 g) granulated sugar (adjust to taste)
- 2 cups (475 ml) water
- 1 tbsp (15 ml) orange blossom water (or rose water)
- 1/2 cup (75 g) blanched almonds, toasted in 1 tbsp (15 ml) butter
- 1 tbsp (15 g) sesame seeds, toasted (optional)

Instructions

1. In a heavy saucepan, heat the oil and butter over medium-high heat. Add the lamb cubes and brown evenly, 6–8 minutes. Transfer lamb to a plate.
2. Add the sliced onion to the pan and sauté until soft and golden, 6–8 minutes. Stir in cinnamon and ginger and cook 30 seconds.
3. Return the lamb to the pan. Add the soaked saffron with its water, salt, pepper, and 2 cups (475 ml) water. Bring to a boil, then reduce heat and simmer, covered, until the meat is about halfway tender, 35–40 minutes.
4. Meanwhile, in a small saucepan combine the apricots, prunes, raisins, and sugar with 1/2 cup (120 ml) water. Bring to a gentle simmer and cook until the fruit is plump and a light syrup forms, about 10–15 minutes.
5. Add the softened fruit and its syrup to the lamb pot. Continue to simmer gently, uncovered, until the lamb is very tender and the sauce is glossy and syrupy, 20–30 minutes more. Adjust sweetness by adding a little more sugar if desired.
6. Stir in the orange blossom water and simmer 2 minutes. Taste and adjust seasoning.
7. In a small skillet, melt 1 tbsp (15 g) butter and toast the blanched almonds until golden. Sprinkle toasted almonds and sesame seeds over the stew before serving.
8. Serve warm with couscous or crusty bread, spooning the sweet sauce and fruit over the lamb.