L'ham Lahlou: Sweet and Savory Lamb Delight
L'ham Lahlou is a beloved North African dish that epitomizes the rich culinary traditions of Algeria, especially popular during Ramadan and festive occasions. This sweet and savory lamb dish features tender cubed lamb braised to perfection with an array of dried fruits and nuts, creating a symphony of flavors that delight the palate. The cooling hint of orange blossom water combined with the warmth of cinnamon elevates this dish to new heights. Traditionally served as a small course after the main meal, it’s a wonderful way to end a feast on a sweet note. With the option to freeze individual portions, this recipe is not only delicious but also convenient for busy weeknights. Feel free to experiment with different fruits and spices for a personal touch, as this dish is wonderfully versatile.
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Servings
N/A
Calories
11
Ingredients
Ingredients
Lamb
2.5 lbs (cubed)
Butter
3 tablespoons (melted)
Ground Cinnamon
1/2 teaspoon (to taste)
Water
3 cups (for cooking)
Sugar
1/4 cup (to sweeten)
Prunes
16 (soaked and drained)
Raisins
2 tablespoons (to add sweetness)
Almonds
2 tablespoons (chopped)
Pear
1 (peeled and cubed)
Orange Juice
1/4 cup (freshly squeezed)
Orange Blossom Water (Mazhar)
1 teaspoon (for flavor)
Instructions
1
1. Start by melting the butter in a heavy-bottomed pan over low heat. Once the butter has melted, add the cubed lamb to the pan.
2
2. Sauté the lamb for about 5 minutes, stirring occasionally, until the meat is browned on all sides.
3
3. Pour in the water, then add the sugar and ground cinnamon. Stir everything together to ensure the lamb is well-coated. Increase the heat to moderate.
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4. Allow the mixture to come to a gentle boil, then reduce the heat to a simmer. Cover the pan and cook for approximately 40 minutes, or until the lamb is tender.
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5. After 40 minutes, add the soaked prunes, raisins, and almonds to the pot, followed by the cubed pear and orange blossom water. Stir well to incorporate these ingredients.
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6. Simmer for an additional 15 minutes, letting the flavors meld together beautifully.
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7. Just before serving, drizzle in the orange juice and give one last mix to ensure even distribution of the fruits and nuts. Serve warm, making sure each portion has a delightful mix of ingredients.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is L'ham Lahlou?
L'ham Lahlou is a beloved North African dish, particularly popular in Algeria, that features tender cubed lamb braised with dried fruits and nuts in a sweet and savory sauce.
What culture does this recipe originate from?
This recipe originates from North African culinary traditions, specifically Algeria.
On what occasions is L'ham Lahlou typically served?
It is especially popular during Ramadan and other festive occasions.
What are the primary flavor profiles of this dish?
The dish is a symphony of sweet and savory flavors, highlighted by the warmth of cinnamon and the floral hint of orange blossom water.
What type of meat is used in this recipe?
This recipe uses 2.5 lbs of cubed lamb.
How do you prepare the lamb at the beginning of the recipe?
The lamb is sautéed in melted butter for about 5 minutes until it is browned on all sides.
What provides the sweet element in L'ham Lahlou?
The sweetness comes from sugar, prunes, raisins, and a cubed pear.
How much water is needed for the braising liquid?
The recipe calls for 3 cups of water.
How long should the lamb simmer before adding the fruit?
The lamb should simmer for approximately 40 minutes, or until it is tender.
What type of dried fruits are included?
The recipe includes 16 soaked and drained prunes and 2 tablespoons of raisins.
Are there nuts in this version of L'ham Lahlou?
Yes, the recipe includes 2 tablespoons of chopped almonds.
What fresh fruit is added to the pot?
One peeled and cubed pear is added along with the dried fruits.
What is 'Mazhar' and how much is used?
Mazhar is orange blossom water, and the recipe uses 1 teaspoon for flavor.
When do you add the orange juice?
Drizzle in the 1/4 cup of fresh orange juice just before serving.
How long do the fruits and nuts simmer in the pot?
They should simmer with the meat for an additional 15 minutes to let the flavors meld.
Can L'ham Lahlou be frozen?
Yes, individual portions can be frozen, making it convenient for future meals.
How is this dish traditionally served during a feast?
It is traditionally served as a small course after the main meal to end the feast on a sweet note.
What kind of pan should be used for cooking?
A heavy-bottomed pan is recommended for even cooking over low to moderate heat.
How much cinnamon is needed?
The recipe requires 1/2 teaspoon of ground cinnamon.
Is the pear peeled or unpeeled?
The pear should be peeled and cubed before being added to the dish.
What is the first step in the cooking process?
The first step is melting the butter in a heavy-bottomed pan over low heat.
How much sugar is used in the sauce?
The recipe uses 1/4 cup of sugar to sweeten the braising liquid.
Should the prunes be prepared in any special way?
Yes, the prunes should be soaked and drained before they are added to the lamb.
Is this recipe versatile?
Yes, the dish is versatile, and you can experiment with different fruits and spices for a personal touch.
How many ingredients are in this recipe?
There are 11 ingredients total, including meat, fruits, nuts, and seasonings.
What temperature should the lamb be served at?
The dish should be served warm, ensuring each portion has a mix of fruit and nuts.
What is the role of butter in this dish?
Three tablespoons of butter are used to brown the lamb and provide richness.
Why is orange blossom water used?
It provides a cooling hint and floral aroma that elevates the dish.
What should you do just before serving the dish?
Give the mixture one last mix after adding orange juice to ensure even distribution of ingredients.
Is this dish considered healthy?
According to the tags, this dish is considered a healthy option within its traditional context.