El Ham Lahlou
(Sweet Lamb for Ramadan) Recipe

Origin: Algeria Period: Traditional

This is traditional fare to end the Ramadan fast. It's made without salt to prevent thirst and is very sweet, providing sugar at the end of a day's fast.

Ingredients

3 tbsp butter
450g lamb cut into 8cm strips
1/2 tsp ground cinnamon
750ml water
140g sugar
12 dried prunes, soaked in water for 1 hour
2 tbsp white raisins
2 tbsp whole blanched almonds
1 firm pear peeled, cored and cut into wedges
2 tbsp orange blossom water

El Ham Lahlou
(Sweet Lamb for Ramadan) Preparation:

Method:

Melt the butter in the pan and use this to fry the lamb on low heat for about 5 minutes then add the cinnamon, water and sugar and mix to combine. Bring to a simmer and cook for about 40 minutes, or until the lamb is tender. Then drain the prunes and add them along with the raisins, almonds and pear wedges. Simmer for a further 15 minutes then take the pan off the heat and add the orange blosom water. Allow to cool to room temperature and serve with boiled rice, a salad and bread.

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