Today’s recipe is an Algerian special dish! Adapted from Meghan Markle’s community cookbook “TOGETHER”.
In Algeria “LHAM LAHLOU” is served daily during Ramadan, it’s sweet since it has a lot of dried fruits, they eat it last in the meal like a dessert(as mentioned in the book).
I found it convenient as an appetiser, but I adjusted the sugar quantity to our taste.
It’s a must try guys 😍!!!

INGREDIENTS

• 12 Dried prunes.

• 12 Dried apricots.

• 6 Dried figs, halved.

• 20g Dried raisins.

• 50g Butter.

• 1 Onion finely chopped.

• 500g Lamb chunks (cut into 2cm pieces).

• 2 Cinnamon sticks.

• 1 Star anise.

• 1/4 Tsp salt.

• 250 ml black tea.

• 250 Boiling water. (And extra boiling water to soak dried fruits).

• 3/4 Cup sugar.

• 1 Tsp orange blossom water.

• Flaked almonds to garnish.

DIRECTIONS

1. Put the dried fruits into a bowl, add boiling water to cover and leave for 30 minutes.
2. Meanwhile, melt the butter in a large frying pan on a medium heat, add the onion and cook for 10 minutes, until golden. Add the lamb, cinnamon sticks, star anise and salt and fry for 12-15 minutes, until the lamb is well browned.
3. Add the tea, cover and simmer for 30 minutes or until reduced and thick.
4. Add the boiling water, sugar and orange blossom water and stir until the sugar has dissolved. Drain the soaked dried fruits, add to the pan and stir well. Simmer, unvovered, on a low-medium heat for 20 minutes, until the sauce has reduced and thickened, and the mixture is glossy.
5. Garnish with flaked almonds and serve warm.

Enjoy!!!