Entree: Algeria – Oran & West – لحم لحلو ➤ Lahm Lahlū (Algerian sweet stew of lamb braised with dried fruit, sugar, and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1½-inch (4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tsp (5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground ginger
- 1/8 tsp (0.5 g) ground cloves or a small pinch
- 1/2 tsp (2 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 cups (480 ml) water or light broth
- 1/3 cup (67 g) granulated sugar (reduce if you prefer less sweet)
- 8 oz (225 g) prunes, pitted
- 6 dried apricots, halved (about 2 oz / 60 g)
- 2 tbsp (30 ml) orange blossom water
- 1/2 cup (65 g) blanched almonds, toasted
- 1 tbsp (15 ml) honey (optional, for sheen and extra sweetness)
- 1 cinnamon stick (optional, for braising)
- Sesame seeds or finely chopped parsley for garnish (optional)

Instructions

1. Pat the lamb pieces dry and season with 1/2 tsp (2 g) salt and 1/2 tsp (2 g) pepper.  
2. In a heavy-bottomed pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium-high heat. Brown the lamb in batches until well seared on all sides, about 6–8 minutes per batch; remove and set aside.  
3. Reduce heat to medium and add the chopped onion to the same pot; cook until soft and golden, about 8 minutes. Add the minced garlic and cook 1 minute more.  
4. Stir in the ground cinnamon, ginger, and cloves and cook briefly until aromatic. Return the browned lamb to the pot, add 2 cups (480 ml) water or light broth and the cinnamon stick if using, and bring to a simmer. Cover, reduce heat to low, and braise gently for 1 to 1¼ hours until the lamb is very tender.  
5. While the meat cooks, soak the prunes and dried apricots in hot water for 10 minutes if they are dry; drain. In a small saucepan, combine the soaked prunes and apricots with 1/3 cup (67 g) sugar and 1/2 cup (120 ml) of the braising liquid or water; simmer gently for 8–10 minutes until plump and saucy. Stir in 2 tbsp (30 ml) orange blossom water and 1 tbsp (15 ml) honey if using, then set aside.  
6. When the lamb is tender, add the stewed prunes and apricots and their cooking liquid to the pot; simmer uncovered 10–15 minutes to meld flavors and slightly thicken the sauce. Adjust sweetness and salt to taste.  
7. Stir in toasted blanched almonds just before serving. Transfer to a serving dish and garnish with a sprinkle of sesame seeds or parsley if desired. Serve warm, typically with Algerian couscous, semolina, or plain rice.