Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous
A beautiful and delicious stew from Algeria
Course Main Dish
Cuisine Algerian
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 4
Calories 928kcal
Author International Cuisine
Ingredients
2lbs.lambcubed
½teaspooncinnamon
½teaspoonturmeric
½teaspoonginger, ground
¼cupghee
2cupswater
6strands saffron
1cupprunesdiced
1tablespoonsugar
2tablespoonsorange blossom water
½cupslicedalmonds
Instructions
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.