Sweet Lamb Recipe from Algeria

October 16, 2006 | Posted by Allison as Recipe at 1:00 pm |

Today being World Food Day with a concentration of the hungry in Africa, I thought we might take a minute to look at a north African recipe. This Sweet Lamb recipe from Algeria is certainly that, sweet. I love cooking this dish over rice at room temperature.

Try this one out & let me know what you think.

Ingredients:

1 lb lamb
12 dried prunes
1 firm pear
3 cups water
¼ cup sugar
3 Tbsp butter
2 Tbsp orange blossom water
2 Tbsp white raisins
2 Tbsp whole blanched almonds
½ tsp cinnamon, ground

What’s Next:

Cut lamb into 2 to 3 inch 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.

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.

Normally served at room temperature with rice, salad and bread.

Eat well & Donate often.

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3 Comments »

Pam Said,

March 1, 2007 @ 6:17 pm

Just had to let you know that they also make just the sauce with prunes and almonds or dried apricots and almonds or a combo of prunes and apricots with almonds, then serve it with roasted lamb or roasted beef; I have even had it with roast chicken. It is the customary dish for weddings in Western Algeria where I lived for a year and a half.
Allison Said,

March 6, 2007 @ 9:23 am

Dear Pam, thanks for the comment. That is so interesting (and delicious). It must have been a fascinating home away from home.
farid Said,

June 15, 2007 @ 9:23 am

Sweet meat dishes are also typical for Ramadan in Algeria.