Lahm Lhalou

(Algerian lamb stewed with prunes)

Yield: 4-6 portions

Basic Steps: Brown → Simmer → Add fruit and sugar → Simmer → Garnish

Mix together the spices and toss them with the cubed lamb. Heat the oil or butter over medium-high flame and brown the lamb in batches.
When all the meat is browned, reduce the heat to medium-low, add the water and saffron, and simmer for about 45 minutes or until the meat starts to get tender.
While the meat is simmering, cover the prunes and raisins with hot water and set aside to let them plump up for at least 30 minutes.
After the meat has been simmering for 45 minutes, drain the fruit and add it to the meat along with the sugar and the orange blossom water. Add a little more water if needed and simmer for another 30-40 minutes.
Garnish with toasted almonds and serve with couscous, pita or rice.

Use dried apricots instead of prunes. Experiment with different kinds of dried fruit for different flavors.
Beef can be substituted for the lamb.
The orange blossom water can be omitted, but it really adds a beautiful fragrance to the dish. It can be found in many Middle Eastern or Latino markets.

Lahm lhalou (sweet meat) is a very popular dish in Algeria during the month of Ramadan. The daylong fast is broken first with dates, then with mouthfuls of this unctuous and fragrant dish of tender lamb simmered with sweet fruits. No salt is added so as not to cause thirst during the next day's fast.
Other common spellings: l'ham lhalou; el ham lalou.