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Algerian Sweet Lamb
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5 from 3 votes

Algerian Sweet Lamb (El Hamlahlou)

Algerian Sweet Lamb is a traditional dish during the time of Ramadan. It is made from lamb pieces, prunes, pears, raisins, almonds, and sugar. 
Course Main Course
Cuisine algerian, lamb
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 961kcal
Author Alexandria Drzazgowski

Equipment

Ingredients

  • 3 tbsp butter
  • 2 lb lamb
  • ½ tsp ground cinnamon
  • 3 cups water
  • ½ cup sugar
  • 12 pitless prunes
  • 1 unripe pear peeled and cut into pipes
  • 2 tbsp large raisins
  • 2 tbsp slivered almonds
  • 1 cup water
  • 1 ½ tsp orange extract

Instructions

  • Melt the butter in a sauce pan and then add meat to pan. Stir to brown outsides for about 5 minutes. 
  • Stir in cinnamon, water, and sugar. Cover with a lid and simmer for over low heat for about 45 minutes to an hour. If your lamb is very tough, keep simmering it for longer. In the middle of the cooking process, the muscle fibers can tense up. If you continue to simmer the lamb, they will relax again and become more tender. 
  • Add prunes, pear, raisins, and almonds. 
  • Cover and simmer for about 15-20 more minutes. Remove pan from heat. 
  • Add the orange extract to the water and then stir about 3 Tbsp of it into the dish (alternatively, you can use 2 tbsp of orange blossom water).
  • Serve at room temperature with couscous.

Notes

Recipe adapted from The World Cookbook for Students by Jeanne Jacob and Michael Ashkenazi

Nutrition

Serving: 1serving | Calories: 961kcal | Carbohydrates: 58g | Protein: 40g | Fat: 64g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 224mg | Potassium: 876mg | Fiber: 5g | Sugar: 41g | Vitamin A: 509IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 4mg