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El ham lahlou

Sweet Lamb for Ramadhan A deliciously different recipe for lamb from Algeria
Sweet Lamb for RAMADHAN.
A recipe from Algeria
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.


1 lb [450g] lamb
12 dried prunes
1 firm pear
3 cups [700ml] water
¼ cup [60ml] sugar
3 Tbsp [45ml] butter
2 Tbsp [30ml] orange blossom water
2 Tbsp [30ml] white raisins
2 Tbsp [30ml] whole blanched almonds
½ tsp [2½ml] cinnamon, ground

To 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.

Sautée 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 couscous, 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 couscous you can serve your absolutely delicious Sweet Lamb with rice.

Normally served at room temperature with couscous, salad and bread. This Sweet Lamb for Ramadhan is only one of the many African, South African & General recipes on this site. Pick another using the menu on the LHS

THANKS!... Africhef


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