This Sweet Lamb dish is eaten after a day of fasting during the Muslim holy celebration of Ramadhan.
It is cooked without salt to prevent thirst the next day for those fasting. Something that can be extremely important in hot desert areas
However, this recipe for Sweet Lamb has given us a really different and delicious way to prepare lamb.
You don't have to wait for a period of fasting to enjoy this different way of preparing lamb.
Ingredients
1 lb [450g] lamb
12 dried prunes
1 firm pear
3 cups [700ml] water
¼ [60ml] cup sugar
3 Tbsp [45ml] butter
2 Tbsp [30ml] orange blossom water
2 Tbsp [30ml] white raisins
2 Tbsp [30ml] whole blanched almonds
½ [2ml] tsp cinnamon, ground
Sweet Lamb for Ramadhan. A recipe from AlgeriaTo Make the Sweet Lamb
Cut the lamb into 2 to 3 inch [5-7cm] pieces.
Soak the prunes in water for 1 to 2 hours, remove the pits.
Peel and core the pear and cut into wedges.
Melt the butter in a pan, over low heat and then add the lamb.
Sauté over low heat for 5 minutes.
Then add the cinnamon, water and sugar and mix well.
Increase the heat to moderate and cook for approximately 45 minutes or until the meat is tender to a fork. The sauce will become darker.
Drain the prunes and add them to the lamb with the raisins, almonds and pear.
Simmer for a further 15 minutes, remove the pan from heat and
stir in the orange blossom water.
That's it, you're done all that's left is serve your Sweet Lamb with cous cous, sit down, eat it with your fingers.... Right Hand ONLY.
If eating with your fingers isn't your scene I'll let you use a knife & fork and
if you don't like cous cous you can serve your absolutely delicious Sweet Lamb with rice.
Normally served at room temperature with cous cous, salad and bread.
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