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Algerian lamb and couscous

Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous

Course Main Dish
Cuisine Algerian
Author International Cuisine


  • 2 lbs. lamb cubed
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon ginger, ground
  • ¼ cup ghee
  • 2 cups water
  • 6 strands saffron
  • 1 cup prunes diced
  • 1 tablespoon sugar
  • 2 tablespoons orange blossom water
  • ½ cup sliced almonds


  • In a large bowl, coat the lamb with the cinnamon, turmeric, and ginger, mix well.
  • Heat the ghee in a large pot over medium –high heat and brown the lamb.
  • Add water, and saffron.
  • Bring to a boil, then reduce heat simmer for 45 minutes.
  • While the meat is simmering, cover the prunes and raisins with hot water.
  • After the 45 minutes is up, add in the drained prunes and raisins along with the sugar and orange blossom water. Add more water if necessary and simmer for another 30 minutes.
  • Cook the couscous according to package directions.
  • Put the couscous on a platter and cover with the lamb stew.
  • Garnish with the almonds.
  • Enjoy!