El Ham Lahlou - 'Our' Version Of Sweet Lamb For Ramadan

El Ham Lahlou is a traditional Algerian dish served in Ramadan at the end of the day to break ones fast. Made salt free to prevent thirst and yes you have guessed right is super sweet!

Recipe Adapted from celnet

El Ham Lahlou

Serves 2

Ingredients

• 1 1/2 tbsp butter or ghee
• 225g lamb cut into 8cm strips
• 1 carrot, peeled and chopped
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp paprika
• 1/4 tsp cumin
• 375ml water
• 60g sugar
• 6  dried prunes, soaked in water for 1 hour or 6 fresh ready to eat fresh prunes minus the soaking
• 1  tbsp whole almonds or better still whole blanched almonds
• 1/2 firm pear peeled, cored and cut into wedges
• A handful or frozen peas
• 1/2 tbsp orange blossom water
• 1/2 tbsp orange juice

Method

Melt the butter/ghee in the pan, fry the lamb and chopped carrot on low heat for about 5 minutes then add the spices, water and sugar and mix to combine.

Bring to a simmer and cook for about 25 minutes, or until the lamb is tender.

Drain the prunes if you soaked dry ones and add them along with the almonds and pear wedges.

Simmer for a further 15-20 minutes then take the pan off the heat and add the peas, orange juice and  blossom water.

Allow dish to cool slighlty and serve over rice, cous cous or alone with some bread.

** You can use different fruit such as apples but try to ensure the fruit is firm so it will hold its shape once cooked i.e. not turn to mush, also you can try adding raisins, apricots, dates if you don't like prunes, which my husband doesn't like but he insisted i cook with them as that is the Ramadan tradition!
***Oh and before i forget the carrots and peas were not my idea but my husbands, yes i have to give credit where credit is due! both these vegetables are sweet so they work well in the dish and well he didn't want to eat the prunes!!