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Filed Under Side DishLamb
Sweet Lamb

Algeria Algeria
Shared by: Linda P.

1 pound Lamb
3 tablespoons Butter
1/2 teaspoon ground Cinnamon
3 cups Water
1/4 cup Sugar
12 each Dried Prunes
2 tablespoons White raisins
2 tablespoons blanched Almonds
1 each firm Pear
2 teaspoons Orange blossom water

Note: Also known as El Ham Lahlou

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Stove Top

1 Hour

1 Hour

2 Hours

Note: Also known as El Ham Lahlou

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In celebration of Ramadan, Algerian Muslims eat this sweet lamb after a day of fasting. It's cooked without salt, to prevent thirst the next day for those fasting.
Linda P., 10/2/2017

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Soak the dried prunes in water for one hour.
Cut the lamb into 3 inch pieces.
Peel, core and cut the pear into wedges.

Melt the butter in a pan, add the lamb and saute over low heat for 5 minutes. Add cinnamon, water and sugar and mix well. Increase the heat to medium and cook for about 40 minutes, or until the meat is tender. The sauce will darken.

Drain the prunes and add them to the lamb with the raisins, almonds and pear. Simmer for 15 minutes more. Remove the pan from the heat and stir in the orange blossom water.

Serve at room temperature with rice.

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