Entree: Algeria – Sahara Algeria – لحم لحلو ➤ Lham Lahlou (Algerian sweet stew of lamb simmered with dried fruits, sugar, and almonds)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, boneless, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, about 6 oz (170 g)
- 1/2 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground ginger
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 2 cups (480 ml) water or low-sodium broth
- 8 oz (225 g) pitted prunes
- 6 oz (170 g) dried apricots
- 1/2 cup (100 g) granulated sugar (or 1/3 cup (113 g) honey)
- 1 tbsp (15 ml) orange blossom water (optional, but traditional)
- 1/2 cup (75 g) blanched almonds
- 2 tbsp (30 g) butter
- 1 cinnamon stick (optional, for simmering)
- Zest of 1 small lemon (optional)

Instructions

1. Brown the lamb: heat olive oil in a heavy pot over medium-high heat. Add lamb cubes and brown on all sides in batches to avoid overcrowding, about 6–8 minutes total. Remove and set aside.
2. Sauté onions and spices: in the same pot add sliced onion and cook until soft and lightly caramelized, about 8 minutes. Stir in ground cinnamon, ginger, black pepper, and salt; cook 1 minute until fragrant.
3. Simmer the stew: return browned lamb to the pot, add water or broth and the cinnamon stick if using. Bring to a simmer, cover partially, and cook gently for 45 minutes to 1 hour until lamb is tender.
4. Add fruits and sweeten: add prunes and apricots to the pot along with sugar (or honey). Continue to simmer uncovered for 15–20 minutes until fruits are plump and sauce is glossy and slightly reduced. Stir in orange blossom water and lemon zest if using; adjust sweetness and seasoning.
5. Toast almonds and finish: while stew finishes, toast blanched almonds in 1 tbsp butter in a small pan over medium heat until golden, about 4 minutes; set aside. Stir remaining 1 tbsp butter into the stew for a glossy finish.
6. Serve: transfer Lham Lahlou to a serving dish and sprinkle with toasted almonds. Serve hot over couscous, plain rice, or with flatbread for an authentic Saharan Algerian meal.