Entree: Algeria – Kabylie – طاجين لحلو ➤ Tājīn Laḥlū (Sweet North African slow-cooked lamb stew with dried fruits, almonds, honey, and orange blossom water)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 30 min

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1.5-inch (3-4 cm) pieces
- 3 tbsp (45 ml) unsalted butter or ghee
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, crushed
- 1 cinnamon stick
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- a pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 1/2 cups (360 ml) water or low-sodium stock
- 1 cup (150 g) pitted prunes
- 1 cup (150 g) dried apricots, halved
- 1/2 cup (65 g) blanched almonds
- 1/3 cup (67 g) granulated sugar
- 1/4 cup (85 g) honey
- 2 tbsp (30 ml) orange blossom water
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Pat lamb pieces dry and season with salt and pepper. Heat butter and olive oil in a heavy tagine or Dutch oven over medium-high heat and brown lamb in batches until well colored; transfer meat to a plate.
2. Reduce heat to medium, add sliced onion and garlic to the pot and sauté until translucent and beginning to brown, about 6–8 minutes. Add the cinnamon stick, ground cinnamon and ground ginger and cook 1 minute until fragrant.
3. Return lamb to the pot, add saffron with its soaking water and 1 1/2 cups (360 ml) water or stock. Bring to a simmer, cover partially, and reduce heat to low; cook gently until lamb is tender, about 1 to 1 1/2 hours.
4. Add prunes, apricots, sugar, honey and orange blossom water. Continue to simmer uncovered for 20–30 minutes until the fruit is plump and the sauce has thickened to a glossy coating.
5. Meanwhile, in a small skillet, toast the blanched almonds in 1 tbsp (15 ml) butter or a little oil over medium heat until golden, then sprinkle the sugar over the nuts and stir until lightly caramelized; remove and set aside on parchment.
6. Adjust seasoning with salt, pepper and lemon juice if using. Transfer tajine to a warm serving dish, scatter caramelized almonds over the top and serve with couscous, steamed rice, or Khobz (flatbread).