Today being WorldÂ Food Day withÂ a concentration of the hungry in Africa, I thought we might take a minute to look at a north African recipe.Â ThisÂ Sweet Lamb recipe from Algeria is certainly that, sweet.Â I love cooking this dish overÂ rice atÂ room temperature.
Try this one outÂ & let meÂ know what you think.Â
- 1 lb lamb
- 12 dried prunes
- 1 firm pear
- 3 cups water
- Â¼ cup sugar
- 3 Tbsp butter
- 2 Tbsp orange blossom water
- 2 Tbsp white raisins
- 2 Tbsp whole blanched almonds
- Â½ tsp cinnamon, ground
Cut lamb into 2 to 3 inch pieces.
Soak the prunes in water for 1 to 2 hours, remove the pits.Â Peel and core the pear and cut into wedges.
Melt the butter in a pan, over low heat and then add the lamb. SautÃ© 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.