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A bowl of Lham Lahlou with tender meat, dried fruits, almonds, and pears.
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Lham Lahlou

This Algerian Lamb Tagine (Lham Lahlou) is a dish eaten during the month of Ramadan. It contains lamb meat, prunes, pears, raisins, and apricots. The dish is flavorful and indulgent, and is a great way to end a long day of fasting from sunup to sundown.
Course Main Course
Cuisine Algerian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 646kcal
Author Alexandria Drzazgowski

Equipment

  • Dutch Oven 

Ingredients

  • 2 tbsp ghee
  • 2 lb bone-in lamb
  • 1 cinnamon stick
  • 4 cups water
  • ⅓ cup granulated sugar
  • 12 pitless prunes soaked in hot water for two hours
  • 10 dried apricots soaked in hot water for two hours
  • 1 unripe pear peeled and cut into pipes
  • 2 tbsp large raisins soaked in hot water for two hours
  • 1 ½ tsp orange blossom water
  • 2 tbsp blanched almonds

Instructions

  • Melt the ghee in a dutch oven and then add lamb meat to the pan. Stir to brown the outside of the meat for about 5 minutes.
  • Stir in the cinnamon stick, water, and sugar. Cover the pot with a lid and simmer over low heat for about 45 minutes.
  • Add the prunes, apricots, pear slices, and raisins.
  • Cover and simmer for about 15-20 more minutes. Remove the pan from the heat.
  • Add the orange blossom water and stir to combine. Garnish with the blanched almonds.
  • Serve at room temperature with couscous. Enjoy!

Video

Notes

Recipe researching using My Excellent Degustations, Algerianesque. Recipe Copyright The Foreign Fork. For educational or personal use only.
  • Ghee: You can also use butter.
  • Bone-in lamb: The bone gives great flavor and also added tenderness but you could use boneless as well. You could also use bone in or boneless beef for a more affordable alternative that has a less gamey flavor.
  • Unripe pear: You can also use apples.
  • Orange blossom water: You can use a small amount of orange extract mixed into water.
  • Blanched almonds: You can use regular almonds or slivered almonds if that’s what you have on hand.
  • Serve your lamb tagine at room temperature with some couscous or naan.
  • You will know your lamb tagine is done cooking when the lamb is fall-off-the-bone tender and can be easily pierced with a fork.

Nutrition

Serving: 1serving | Calories: 646kcal | Carbohydrates: 42g | Protein: 27g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 123mg | Sodium: 101mg | Potassium: 737mg | Fiber: 4g | Sugar: 29g | Vitamin A: 646IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg